Sues Recipe Reviews (Pg. 1) - (187061076)

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Reviewed: Nov. 11, 2012
Bread was pretty flat, but tasted pretty good. 45 minutes was way too long to heat the stone at 425 degrees - 10 would likely have been fine. Takes a long time to make with the sponge and rising times, so prior planning is necessary. Perhaps a bit more yeast and flour and a warmer kitchen! would also have helped it.
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