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Foodies Fayre, Dining, Food and Recipe Discussion
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<blockquote data-quote="PaulR" data-source="post: 725939" data-attributes="member: 176256"><p>I've always been a fan of dusting with flour to give a soft loaf although that wouldn't be right for baguettes.</p><p></p><p>We bought a special former for cooking baguettes - it looks a bit like a sectionof corrugated roofing with small holes perforated to allow the heat through. Mind you, the dough I've been producing should stay in shape without the former.</p></blockquote><p></p>
[QUOTE="PaulR, post: 725939, member: 176256"] I've always been a fan of dusting with flour to give a soft loaf although that wouldn't be right for baguettes. We bought a special former for cooking baguettes - it looks a bit like a sectionof corrugated roofing with small holes perforated to allow the heat through. Mind you, the dough I've been producing should stay in shape without the former. [/QUOTE]
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