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Pro tip: a guy at the Portland bakery supply counter said to skip the bench scraper and just use my palm
I was buying a $14 dough cutter in Portland and the older guy behind the counter said he hasn't used one in 20 years, that a wet palm does the same job for free. I went home, tried it on a slack 75% hydration dough, and the crumb came out more even than my usual scraper method. Am I crazy for ditching the tool, or does anybody else shape by hand only?
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