The rye will be a lighter loaf than I have baked in the past--more of a deli rye. I am also trying some new techniques with the baguettes to make the crust thinner and crisper--more of a traditional baguette than a baguette-shaped pain au levain.
If you will want bread on Thursday, please place your order by email to ag.burnside@gmail.com by noon Tuesday, Fridays orders should be placed by noon Wednesday.
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