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Ingredients
  • subheading: For the levain:
  • ½ tsp dry instant yeast
  • ¼ cup flour
  • ¼ cup water
  • subheading: For the bread:
  • 1 cup water
  • 2 Tbsp Crisco
  • 1 ½ tsp salt
  • 1 ½ tsp sugar
  • 2 tsp instant dry yeast
  • 3 ½ cups flour
  • Levain
  • subheading: Equipment:
  • Oven, preheated to 425 F
  • Medium-sized mixing bowl
  • Stand mixer with a dough hook (optional, but it helps a lot)
  • French baguette tray (optional, but again, I like it better than cookie sheets)
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