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Step 1 — weighing and metering All ingredients are precisely measured according to the formulation. Accuracy is critical here, especially for yeast and salt, since small deviations affect fermentation and flavor. • Ingredients are often measured by mass, not volume, because volume can vary with temperature and humidity, link this back to EPoCE (basis of calculation). • Baker's percentages are used, that is, all ingredients are expressed as a percentage of the total flour weight. For example, wat

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