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For me quick yeast has always been ok, 1 gram yeast to every 100 grams of strong flour (Canadian is usually good) then ad 1.5gram salt and 60-65ml water per 100gm flour. If you over-knead try kneading for 30 seconds, cover loosely and leave to stand 10 mins. Now repeat 30 sec/10min rest 3 more times. Let the gluten do the…
