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Reviewed Knead Not Sourdough

Jan 26, 2011 in Food Network Community Toolbox on

I have made this recipe MANY times.

I routinely use KA bread flour and weigh correctly. But my crumb seems too moist. I have tried using a cold oven and changing the time to compensate. But I think I should get a slightly drier crumb.

What do you think about cutting back the water a bit? Any suggestions anyone?


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