Bread Thread


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Thanks man. That was the slackest stickiest dough I've ever dealt with. After a 12 hour ferment, it ate 5 ounces of flour to proof. I'm figuring out for the best crust, best crumb, and tangiest flavor, you gotta live on the edge of failure.
.."you gotta live on the edge of failure." Or over! Yesterday I went over the edge but recovered nicely today. No pain-no gain I guess.

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