Filone from Saveur: The New Classics Cookbook: More Than 1,000 of the World's Best Recipes for Today's Kitchen by James Oseland and Saveur Magazine

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Notes about this recipe

  • twoyolks on April 05, 2016

    This is a rather bland bread with a tight crumb, despite the recipe promising an open, ciabatta like crumb. The crust also gets very hard with the long baking time.

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