WEBVTT

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I worked a long time on this bread

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to get it at this point as I get it now.

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It's like high hydration, almost 85%.

4
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Something very important for this bread

5
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is to bake it in the cocotte.

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It's going to make a nice crust and a very wet inside,

7
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something that is important also is

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to really respect the time between each folding.