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Old 01-06-2014, 04:04 PM   #85
CharredApron
Babbling Farker

 
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Join Date: 02-24-13
Location: Ventenac en Minervois, France
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Quote:
Originally Posted by landarc View Post
Man, you had to be pretty hot, 2 minutes for a pie is fast, even for a WFO.
Minute and a half in my WFO, Antimo Caputo 00 flour for high temps and your good to go, that is where you get the spring and the soft center in the crust. Lower temps make for a flater harder crust.
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