From dcbc82f4b73bb36fdefc9fd4a7597f678f68c2ad Mon Sep 17 00:00:00 2001 From: Mohit Agarwal Date: Thu, 2 Jan 2025 19:03:09 +0000 Subject: Editing. --- 03-08-40-percent-rye-w-flaxseeds.md | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) (limited to '03-08-40-percent-rye-w-flaxseeds.md') diff --git a/03-08-40-percent-rye-w-flaxseeds.md b/03-08-40-percent-rye-w-flaxseeds.md index 552c649..6054d75 100644 --- a/03-08-40-percent-rye-w-flaxseeds.md +++ b/03-08-40-percent-rye-w-flaxseeds.md @@ -69,7 +69,7 @@ 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. Because of its high rye content, this bread should cool for at least 3 hours and up to 24 hours to allow the bread set up. If you cut into it -- cgit v1.2.3