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Diffstat (limited to '03-11-thee-seed-sourdough-baguette.md')
| -rw-r--r-- | 03-11-thee-seed-sourdough-baguette.md | 6 |
1 files changed, 3 insertions, 3 deletions
diff --git a/03-11-thee-seed-sourdough-baguette.md b/03-11-thee-seed-sourdough-baguette.md index 4ad9364..3c0f65f 100644 --- a/03-11-thee-seed-sourdough-baguette.md +++ b/03-11-thee-seed-sourdough-baguette.md @@ -6,7 +6,7 @@ > the loaf, which is already full of sourdough flavor. It’s a bit too > much for most sandwiches, though. > -> This recipe was adapted from "Bread" by Jeffrey Hammelman. +> This recipe was adapted from _Bread_ by Jeffrey Hammelman. **Overall Formula** @@ -47,7 +47,7 @@ sit overnight. **Toasting** Spread the sesame and sunflower seeds on a cookie sheet and toast them -for 5 to 6 minutes at 380 degrees. Unless you have a high-end toaster +for 5 to 6 minutes at 380\degree. Unless you have a high-end toaster oven, I'd recommend avoiding it -- some will burn, while others will be raw. Very unpleasant. @@ -94,5 +94,5 @@ couple of baguette-style slashes. While you can certainly bake this bread on a cookie sheet, it benefits from a stone and some steam, or a covered baker. However you do it, -bake at 450 degrees for about 40 minutes. +bake at 450\degree F for about 40 minutes. |