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Reviewed The Baguette

Jul 18, 2012 in Food Network Community Toolbox on

Great baguette recipe! I used unbleached artisan bread flour with cake flour. Your dough should be elastic and streach easily. If your dough rips when you pull it, you should knead it more until you get this tecture. I used the recommended fermentation times and only wished I allowed more time on the final rise before going into the oven. Thi"

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