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two
1 1½ pound loavesEasy
Published 1991
This recipe describes the basic procedure for making all free form, French bread-style loaves, that is, for breads made with variations of these ingredients and not baked in pans.
At the bakery, we have to weigh our dough to insure that we do not sell short-weight loaves. Home bakers have no such impositions, but might find it useful to know that one loses about