Mary Heffner

March 22, 2016 at 3:33pm

I have been making French bread, which requires 18-20 minutes of kneading, brushing with egg then slashing, and baking on a pizza stone. I want to make Sourdough French bread, but the kneading appears to be completely different. Do I still knead a long time for the resulting chewy, or do I skip that part now?
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