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Bread Triumphant!

Bread is definitely one of those things that challenge most amateur bakers. The idea of all that rising and kneading and fussing is enough to send anyone into a tizzy. This recipe, however, required no kneading. Unfortunately, it is something you still have to plan in advance because the yeast is meant to slowly ferment at room temperature for anywhere from 10 to 24 hours. I finally discovered the secret to help bread rise: do your laundry. Placing the bowl on the warm dryer as load after load tumbled through enabled me to achieve the proper doubling of size in the minimum amount of time required. The resulting crispy texture of the crust yielded to an airy, tasty inside. My baguettes were kalamata olive, garlic, and sun-dried tomato, of which the former was my favorite. It is very important to keep in mind that these baguettes soften quite quickly and are vastly superior promptly eaten out of the oven.


  1. Jaden says:

    beautiful! thanks for the shoutout…

  2. Jacob says:

    Neat, but don’t be afraid of kneading, it’s easy.

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