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Almost no-knead bread from Bread Illustrated: A Step-by-Step Guide to Achieving Bakery-Quality Results At Home (page 52) by America's Test Kitchen Editors

  • distilled vinegar
  • all-purpose flour
  • instant yeast
  • lager beer

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Notes about this recipe

  • twoyolks on November 29, 2017

    The bread had some yeasty flavor (from the beer) and some tang (from the vinegar) but it wasn't quite the same as actual sourdough. The bread had some crust but it wasn't quite right. The crumb was a lot tighter than I'd expect from a country loaf. This was, however, quite easy.

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