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Pain a l'ancienne

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  • #31
    Re: Pain a l'ancienne

    Mmmm,
    Great looking bread!

    G.
    GJBingham
    -----------------------------------
    Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

    -

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    • #32
      Re: Pain a l'ancienne

      re: ingredients
      What specific type of salt and yeast are people using in this recipe? 2 teaspoons of table salt weighs more than 2 teaspoons of Celtic sea salt; same with yeast. In Reinhart's Baker Apprentice book, everything is done by weight. Has anyone experimented to see if there a difference in flavor, texture or crumb with different types of ingredients?

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