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My aunt's 1972 oven taught me more about bread than my $300 machine ever did
Spent a weekend at her place in Asheville helping her clean out the garage and she made me bake a loaf in that old thing, no thermometer, just a cold spoon on the rack and her hand hovering over the door to feel the heat. I've been chasing that crust for two decades with digital controls and steam pans, and I still can't get it. Does anyone here still bake by feel instead of by the numbers?
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