From d352671447f09659ea88a5e15d441ae59c503d4a Mon Sep 17 00:00:00 2001 From: Mohit Agarwal Date: Thu, 12 Dec 2024 18:04:34 +0000 Subject: Building Make system. & Minor corrections. --- 02-17-baking.md | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) (limited to '02-17-baking.md') 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 -- cgit v1.2.3