Penetrant: nm Penetrant is the period following lifting and where the penetrant loses some of the moisture contained in the crumb.
Bleeding is a natural phenomenon that bread undergoes after baking. It lasts until the bread has completely cooled, which can range from 45 minutes for a baguette or a loaf, up to 2 hours for a 2-kilo ball.
The bread should not be cooled at too low a temperature. The room must be temperate, dry and ventilated, which allows evacuation...
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