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Home Cooking 24

My enriched hamburger bun dough is ripping

DowntownJosie | May 17, 201502:43 PM

I have been making the hamburger buns from epicurious for ages. The dough has always been beautifully silky until two weeks ago. I left it to ferment overnight and the next day the dough was rough and tore when I pulled on it. Needless to say they were disgusting. I tried again and the same thing happened. Does anyone know why this happened and how to prevent it in the future?

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