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Old 06-27-2013, 09:17 PM   #11
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Old 06-28-2013, 05:32 AM   #12
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I read the rye bread thread-- I learned a new word. "oven spring". My method needs to be modified a bit I think.


I found this ilink an have read it once. I guess ill need some discussion on this subject.
My first thought is if I let the loaves completely raise in a baking pan, why do I want oven spring.

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