Big old chef's knife or bread knife and not cold chocolate! I loved this recipe for the longest time and have it written down somewhere - the one with the water was the only true original for me. I heard that Ruth used to refrigerate her dough overnight before baking. Maybe where that 36 hour recipe got its start? Could be...I'm guessing it might have been for scheduling purposes too. Prep on Monday, bake on Tuesday, rest on Wednesday? ~ MaryJane

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