Tom Garbacik

March 19, 2015 at 1:43pm

I've been baking this recipe every other day since PJ first published the blog. It's amazing! I've made a whole wheat version, too. The crust is thin and crisp. The open crumb is nicely gelatinized and translucent. It has good flavor and it's really easy. This recipe is most definitely a winner.
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