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New bread-making technique in New York Times


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New bread-making technique in New York Times

Sean Dell | Nov 8, 2006 01:15 PM

Hey Hounds,

For those of use who have tried and failed to make bakery-quality bread, there's a fascinating article by Mark Bittman in today's New York Times. I already have a loaf started. It is supposed to 'rise' for at least 12 hours, so I won't be baking it until tomorrow morning. We'll see..

- Sean


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