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(Old Fashion Bread) is my favorite. It is from the book “The Bread Baker‘s Apprentice“ by Peter Reinhart. Preparation and baking are more involved than the simple breads but worth the extra effort. After the dough is mixed it is refrigerated overnight. The next day it is moved to a room temperature, allowed to rise, formed into loafs and then baked. The oven is prepared as a hearth oven with steam. '> |