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Date: | Sun, 14 Dec 2003 18:06:44 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Has anyone had any luck in baking a French baguette-type bread? I've
tried every recipe I can find, including using French bread mixes, using
the real baguette pans with holes, spraying with water, using water and
olive oil rather than milk and butter etc., but nothing approaches the
real thing. Maybe I'm seeking the impossible, but I still dream of a
long, crusty loaf with large air pockets and almost no crumbly center.
Carolynn
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