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G A B R I E L L E F A Y A N T 140 Go slow. You don't have to go fast. Keep folding it over in circular motions. The mixing process is slow but it will produce fluffier, tastier bannock. All the flour underneath you're going to want to bring to the top. Add more flour to around the edges. Keep folding the flour in until it starts to get dry on top. If it's still wet on top when you're folding it over, you need to add more flour. While we suggested 3 cups of flour initially, that amount will change and you need to keep adding to it. Form it into a large ball of dough and then put it on a surface that has flour on it. That flour will help your bannock not stick to the counter. This is what your bannock should look like:

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