2. Classic French Bread

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September 10, 2010, 06:37:19 AM

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Peter Reinhart's Q and A Forum > Recipe Discussion Forum - discussions that helped form the recipes in the new book! > 2. Classic French Bread

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Subject	Started by	Replies	Views	Last post
Stretch & Fold « 1 2 3 »	xaipete	40	803	April 18, 2010, 05:10:55 PM by burgeoningbaker
How much dough in a classic baguette	nolan	5	498	December 23, 2009, 05:26:54 PM by yogajan
Pizza Buns	Mare	7	223	May 08, 2009, 08:09:19 PM by ermabom
Fougasse	Mare	5	171	May 03, 2009, 04:10:50 PM by Lois
Garlic Knots « 1 2 »	Mare	22	327	May 03, 2009, 04:09:32 PM by Lois
Pizza Proofing Time	xaipete	6	184	April 24, 2009, 07:07:59 PM by xaipete
Calzone	Mare	7	198	April 20, 2009, 01:38:05 PM by AnnieMacD
A Simple and Versatile Dough « 1 2 3 »	xaipete	31	509	April 07, 2009, 01:01:04 PM by Mare
Easy dough to overproof	xaipete	4	184	April 06, 2009, 09:55:52 PM by xaipete
You can make Pizza with anything!	xaipete	3	216	March 19, 2009, 10:11:21 PM by Lucinda

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Peter Reinhart's Q and A Forum > Recipe Discussion Forum - discussions that helped form the recipes in the new book! > 2. Classic French Bread

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