Warm Loaf
Hi! I typically set my oven to be heated up with my Dutch oven inside the night before I’m going to bake. Then when I get up, I simply score the dough and pop the refrigerated dough into the oven and bake it. My ‘problem’ is my husband cuts into the loaf before it is completely cooled. The crust is REALLY hard by day 2. Would the bread last better if it was completely cooled before cutting into it????
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Warm Loaf
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