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Re: lean, indirect dough?

"Mary Fisher" <mary.fisher@zetnet.co.uk>
Sun, 14 Aug 2005 11:56:24 +0100
v105.n035.1
>The classic baguette is made from pain ordinaire, a lean indirect dough.

That's useful to know, thank you.

But what is a 'lean, indirect dough'?

Mary