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Peter Reinhart's Artisan Breads Every Day


Page 91

(7 reviews)
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25th June 2020


This was terrific, and had I never made the Struan recipe in the Model Bakery Cookbook I would say this is my favorite grainy bread. My dough was never too tacky to handle and I did not have to add any extra flour. Once baked it is soft (even my crust was soft) and flavorful with great crumb and a little crunch from the cornmeal.

(edited 25th June 2020) (0) comment (0) useful  

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