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Talk:Smokey Tomato Bread: Revision history

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18 August 2011

  • curprev 08:5708:57, 18 August 2011 JuliaBalbilla talk contribs 265 bytes +265 Created page with 'This produces a dough of about 53% hydration, which in my opinion is too dry. When I make this myself I will use a higher quantity of tomato juice or add water to achieve a hydr…'
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