During slicing, due to uneven kneading strength, the dough tension is too high and the dough shrinks seriously. Although the dough is pressed to such a long length, it will shrink back as soon as it is put. Rub the strips gently, from the middle to both ends, and relax after rubbing. If the length is shortened, you can rub it again. Do the so-called baguettes refer to caterpillars?

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