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Old 07-15-2006, 06:58 PM   #11
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Another source

I used this link as a reference when I first started baking baguettes:

Also, there is good information in Shirley Corriher's book, Cookwise.

Hang in there, I didn't get good results until about the fourth time I tried, and then was inconsistant until maybe the tenth time.

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Old 07-15-2006, 11:10 PM   #12
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But if its fluffy bread that you want you'll need fat. Like Butter mixed in, or something.

Bread can sing. o.O
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Old 07-16-2006, 04:30 PM   #13
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Thank you so much for the link, Sabrine. The videos were most helpful.

The video runs quite well via dial-up (56K).

I think I'll give the banging the dough method a try. Looks fun and I can let off some steam at the same time.

Thanks again, Sabrine.
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Old 07-16-2006, 04:37 PM   #14
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You are very welcome
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Old 07-16-2006, 05:08 PM   #15
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I've been handling my French bread dough like it was nitroglycerine.

No wonder why it's been such a nerve-wracking experience!

I will try again, but now with more confidence.
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Old 07-16-2006, 05:13 PM   #16
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Hmmm. A steamer for the dough? Interesting. I might have the right gadgets to make one.

Thank you for the link, Walt.

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