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Unread 12-31-2012, 06:16 PM   #17
LT72884
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Join Date: 05-07-09
Location: Draper Utah
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lol. lots of places. but rather a few books. it seems odd but i wanted to try it out. It actually works pretty well. Where the cross hatch marks were, the meat was nicely charred and textured. Would i do this on a regular basis.. not all the time but most of the time yes. creates more surface area. give it a shot. I did say this was an un orthadox method. haha.

thanks all for the coments.

here is the bread recipe

http://thebreadjournal.blogspot.com/...sic-boule.html

i just shapped it like a bagett.
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