"Pain Rustique"

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Bread: A Baker's Book of Techniques and Recipes
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Excerpt - on Page 111: " ... Pain Rustique PRE-FERMENTED FLOUR: 50% DOUGH YIELD I !, i nt 30 loaves at 1 lb, 2 oz each I Metric: About ... "

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
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The Bon Appetit Cookbook: Fast Easy Fresh
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