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| author | Mohit Agarwal <mohit.agarwal@sky.com> | 2024-12-12 18:04:34 +0000 |
|---|---|---|
| committer | Mohit Agarwal <mohit.agarwal@sky.com> | 2024-12-12 18:04:34 +0000 |
| commit | d352671447f09659ea88a5e15d441ae59c503d4a (patch) | |
| tree | 2e736261e5ffc621a139e4c8015003adf4c04644 /02-17-baking.md | |
| parent | aa77744a37ef3aefeb672fbff9efa49c211ff583 (diff) | |
Building Make system. & Minor corrections.
Diffstat (limited to '02-17-baking.md')
| -rw-r--r-- | 02-17-baking.md | 2 |
1 files changed, 1 insertions, 1 deletions
diff --git a/02-17-baking.md b/02-17-baking.md index 10ba4ec..f59bb81 100644 --- a/02-17-baking.md +++ b/02-17-baking.md @@ -70,7 +70,7 @@ the bread can finish in a dry oven. The covered cooker captures the steam given off by the dough, and so mimics a wood-fired brick oven. Unfortunately, this method only works -for round loaves (though Sassafras also makes a 14 ½ x 5 ⅛ inch +for round loaves (though Sassafras also makes a 14 1/2 x 5 1/8 inch clay cooker which works for batards). Breads should cool for about an hour on a rack (or something else that |