March 27, 2010 @ 7:31 am | Filed under: Breadmaking
People are sharing some good tips about the artisan-bread-in-five baking in the comments. I especially like the tip about doing the rising and baking steps on parchment instead of using cornmeal on a bread peel. (Or cookie sheet, in my case.)
I’m getting the hang of this. We haven’t bought bread in two weeks!
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