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Reviewed Knead Not Sourdough
"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?
For newbies, I can tell you timing anywhere from about 15 to 24+ hours works fine. Adding about 3/4 cup of sliced olives or garlic is also great.
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