cascadia

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I’d probably recommend starting with an actual recipe. Here’s one that looks decent.

Eh, I think you’re oversimplifying a bit there. I’ve made baguettes before with mixed success. It’s more than just eyeballing ingredients and guessing on time. There are ways to fold the dough to improve the texture and other techniques to improve the outcome. It’s definitely worth doing, though.

Salisbury steak was the king of TV dinners when I was a kid.

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