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Re: Bread - steam in the egg
I recommend a cast iron skillet on the plate setter. Then boiling water just after you put your bread on the baking stone. Curious to see how this works. I just finished my bread phase and never coul…1 · -
Re: technique, temperature, and time chart
Every time you cook something, keep a log. Then over time you'll have this information all written down. It could just be: Something like: -date -meat -direct/indirect -dome temp -start/end time -not…1 ·
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