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Calabrese Bread Answer

Misc.

I spoke with the owner of our local Italian bakery and he said the method of baking the bread is what makes it different not the ingredients. He didn't know how to duplicate the process in a normal oven. The bakery ovens have a fan and a method of spraying water into the oven.


MsgID: 025610
Shared by: joycenow
In reply to: ISO: Calabrese Bread
Board: All Baking at Recipelink.com
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