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March 28, 2005

Soudough--moment of truth

Wonderful! Really sour. Excellent crust, but slices more easily, and beautiful crumb--moist and flavorful. And, without cavernous cracks. Key seems to be turning down the heat from an initial 550F to 450F and pretty much keeping it there for at least 90 minutes, for what was a smaller loaf in any case, about 5.5. lbs.

Posted by BKG at March 28, 2005 10:15 AM


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