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French Bread Rolls to Die For

Reviewed: Dec. 5, 2011
My finished product was a flavorful ciabatta, with a thin crispy crust. I added one more cup of flour and used a heaping tbls of pesto in place of fresh basil. My dough was still to sticky to handle, but I tried to follow the recipe as close as possible and pictured this bread would be more like a ciabatta with the extra hydration. I made four loaves on a dark non stick pan. Baked them at 430 for 35 minutes. The underside of my loaves were soft, so I place them directly on my hot oven stone for a few minutes. They are delicious.
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