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Old 12-30-2009, 06:43 PM   #11
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Location: Arkansas
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Any slice is enough. It will expand while baking.

I leave my top dry, and place a pan of water on the lower rack and spray water on the walls of the oven to create steam - which makes the crust. Keep at it and your patience will pay off!

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Old 12-30-2009, 07:34 PM   #12
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Yes, I also put a pan of hot water in the oven to make the crust nice and brown. That works well. I will keep trying with this recipe!

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Old 02-24-2010, 06:56 PM   #13
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I saw this article, Better Bread With Less Kneading , today in the NYT. He doesn't specifically mention this book, but my calculator tells me that its recipes exceed his max 75% water-to-flour ratio.

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