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A few extra photos of this bake
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Club Member
- Nov 2017
- 7577
- Huntsville, Alabama
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Jim Morris
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Looks great Richard! I too wish I could see that level of rise once I slash the bread and put it in the oven.
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Charter Member
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- Forest Park Il
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Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
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I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
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- The Great State of Jefferson
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Yeah, I need to let my dough go longer in bulk fermentation I think. Yours looks awesomeLast edited by rickgregory; August 12, 2021, 07:02 PM.
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That looks great.. give me a stick of butter one loaf of that and a glass of milk and watch me eat my way into a bread coma!! One day a few years ago I was smoking pastrami in the garage. As we were gathered around the smoker waiting for it to get done the neighbor lady stopped by with a fresh baked,. Still warm loaf of bread for plowing her driveway.. we put a whoopin on both the pastrami and the loaf of bread. I was so full I almost couldn't walk the 75 feet to the house. Nicely done my friend!!
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