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Which is cool, of course. What recipe did you use? >Got any pics?
I did some bread baking a few weeks ago as well. One that came out really well was a simple white bread based on a pre-ferment and used yogurt; I think the recipe was something like three tbs of pre-ferment, about 3 oz of yogurt, perhaps 3-4 oz of flour, pinch of salt and additional water to get the right consistency (very much like pizza dough). I let it rise twice, after each time kneading it through, then after the second rise I shaped it into a bread form, carved a ridge in it lengthwise, filled the ridge with fried onions and grated cheese, then let rise a final time, and then baked it for I think about half an hour at 400F. It stored extremely well too due to the yogurt, probably; it was still very good after three days!
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