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I did some experimenting with these loaves. If you have questions, ask in the comments! One was baked “open” in the cast iron fry pan and the other was baked in the Dutch oven. Can you tell the difference? One is a tiny bit gummy on the bottom, the first loaf, which was baked in the Dutch oven. Otherwise, other than a crispier crust on the open baked loaf there isn’t really a significant difference. I also threw the dough in the fridge without shaping it after it was done bulk proofing last nigh
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