Hearth breads
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After last week's debacle with baguettes, I went back to boules and an oblong loaf. The boules were Ken Forkish's white bread with Poolish and the long loaf was Peter Reinhart's transitional multi-grain hearth bread which I made on a pizza stone with hot water into a cast iron pan for steam. Much better results. I have two small boules of sourdough rising on the counter to bake yet.
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