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Finally… a light, soft loaf with a chewy, thin crust. I’ve had a few really successful baguettes, but never Pan Boule, or round loaf.

This loaf was made with

1 part barley flour
1 part stone ground wheat flour
2 part unbleached all purpose flour

to appx 1c proofed yeast (1c warm water to .25oz yeast)

YuMMy!