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Today's segment is why I started this course: after trying to make french / baguette type bread several times and failing, I decided to concentrate on it for weeks. Eventually I had an epiphany: french / rustic etc. bread is NOT like granny / sandwich bread, or pan rolls or pizza dough. It is a different thing. So today's chapter is that epiphany written down into a couple hundred words: [[French Rustic Baguette Italian]] bread theory.
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