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The New Artisan Bread in Five Minutes a day
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2lb loaf, wetter is better I'm figuring out. Last few loaves were tearing during the form and proof.
Seattle, WA -
Four, water, salt and yeast. Used a Dutch oven in the house at 475. I am just getting the hang of it. I'm still trying to figure a way to get the same crust on a baguette?
In the bush just East of Cambridge,Ontario -
Just got the book this week. Only read up through the starter batch chapter so far. Excited to give this a shot this weekend.
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I'm going to tag this thread, amazing pics all around and bread is definitely something I want to tackle in 2016.Firing up the BGE in Covington, GA
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Got my Banneton yesterday.
In the bush just East of Cambridge,Ontario -
Wow! These look like pro bread!!!!!LBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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I may have to give the banneton a try. I have issues when I form the ball, then let sit for 40-90 min, it sticks to my peel. Have to do parchment paper.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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Flour the Banneton and the dough that comes in contact with it. If you put the seam side down when you turn it out you get the splits on top after bakingIn the bush just East of Cambridge,Ontario
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