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Pumpernickel bake schedule?
After 3 experiments to make a Pumpernickel-type bread with
readily-available local ingredients, I have arrived at a loaf that has the smell, flavour and texture of pumpernickel and a crust - about 1/8th+ inch thick - hard as a rock. I would be grateful to be <told|pointed to> bake schedules that have been used by successful pumpernickel-bakers. Felix Karpfen -- Felix Karpfen Public Key 72FDF9DF (DH/DSA) |
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