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History of Jim Lahey’s No-Knead Bread
2019-07-26
15:19 UTC
Revision 1
. . . . 94.147.148.101
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== Dough * 400 flour * 8g salt * yeast * 300g water 2019-07-26: used 30g fullgrain, 70g stonemilled, 300g white flour. == Baking * . . .