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• One of the primary reasons drip coffee makers are criticized is their lack of control over brewing variables. Unlike espresso machines or pour-over methods, drip coffee makers offer minimal customization. The temperature, water flow, and brewing time are often fixed, leading to a one-size-fits-all approach that fails to cater to individual preferences. This uniformity can result in a bland or overly bitter cup, leaving coffee aficionados unsatisfied.

• Once the dough is kneaded to perfection, it is placed in a lightly oiled bowl to rise for the first time. This initial rise allows the yeast to ferment and produce carbon dioxide, which will give the bread its characteristic rise. During this time, it's important to keep the environment warm and free from drafts to ensure optimal fermentation. After about an hour or two, depending on room temperature and yeast activity, the dough should have doubled in size. At this point, it can be punched down to release any excess gas and then shaped into loaves. The shaped loaves are placed on baking sheets lined with parchment paper and allowed to rise again until they nearly double in size. This second rise is equally important as it contributes to the final texture and volume of the bread.