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Posts Tagged ‘fougasse’

Fougasse: less (middle) is more (crust).

July 28th, 2009 by PJ Hamel

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“What IS that – thing – sitting on the cooling rack?”

“Man, that is UGGGGGGG-ly!”

“Is it edible?”

I tell you, I got a ration of… teasing from my King Arthur Flour bake-mates last week, when I made this – “thing.” (more…)