04-22-2021, 12:28 AM
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#2523
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Senior Member
Join Date: May 2014
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Quote:
Originally Posted by spike021
Details of the bread please, that looks great.
Speaking of, I just made a new dough, it's about to go in the fridge. I'm trying to time it better so I don't overproof it, which I think I've been doing lately..
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Evidently it's the original no knead...
https://www.nytimes.com/2006/11/08/dining/081mrex.html
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