mjbnj0001 wrote: »
The interior of the above loaf during today's breakfast. Softer, fluffier bread with an artisinal tang and crispy top crust (produced via the water-pan-in-the-stove method). I doubt this one will last 2 days with the fam. That's both good and bad, LOL.
mockchoc wrote: »
Can we have the recipe please? Gosh that looks amazing!
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