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I just re-read the review of Van oVers book that appeared in Cook's magazine when the book first came out. While they gave the book very good reviews they did comment that you only need to use bread flour for thicker crusted rustic loaves and that loaves containing just water, yeast, flour and salt are done between 200 and 210 but loaves containing additional ingredients are done between 190 and 200.

Dude, this looks awesome. I tend to like the thick crusts. but that's just me.

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