Good article. It serves as a reminder that different bread styles are not just different in flavor/texture; the methods vary considerably and should be taken into account when baking. If you are new to high-hydration doughs, the wet sticky blob of dough takes some getting used to. They're also ideal for some uses, such as dunking in soup, but not others, such as slathering with butter and jam (unless you like dripping sticky stuff on your clothes as you leave for work). I appreciate how y'all always include the links when referencing recipes. They usually become a happy addition to my to-do list.

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