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Message Subject make chewy crusty artisan BREAD with 5 minutes of your time! seriously! and cheap!
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I did this yesterday after reading this thread. I modified it for a quick version by using 1+tsp of yeast instead of 1/4tsp. I let it ferment for about 4 hours, formed the loaf, let it rise 2 hours then baked in a cast iron Dutch oven at 450-500, 30 minutes covered and 20 minutes uncovered. It came out great. Very chewy and crusty with lots of bubbles inside.

PIN for you and this great thread.
 Quoting: DonHeau


yay!!!!!!!!!!!
 
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