This recipe was quite a bit of work for the end result, but following it (almost) exactly, it turned out really well. The directions for putting the loaves in the oven aren't very clear - is it supposed to cook on the parchment, or are you supposed to slide it off the parchment as it goes in the oven? I didn't want to mess with getting the rather gooey loaves transferred to a hot stone, so I did what worked for me. I flipped a cookie sheet (the kind with edges 'cause that's all I have) upside down, laid a piece of parchment big enough for two loaves, then shaped the loaves on the parchment and let rise. Then when they were ready for the oven, I just slid the whole parchment with both loaves onto the stone and cooked about 10 minutes to firm up, and then pulled the parchment out from underneat to cook to remaining 10 minutes. This was a great chewy bread. I sliced it for bruschetta - which was the main reason I made it. Then having much leftover (my 3-year-old and I were to only ones eating it), I used some leftover for sandwiches, then some for dipping in olive oil and balsamic vinegar. After 5 days, I still had 4 slices left, which I used to make some french toast. It was delicious. This bread was well suited for everything I used it for. I don't know that I would make it again, just because it is a lengthy process and the end result isn't to die for.
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