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Tag Archive 'flour/water slurry'

Pain de Beaucaire

Pain de Beaucaire I’ve always been fascinated by how the different regions of France have managed to maintain their unique cultural identities.  These regional identities can be evident even in the type and shape of the local bread.  For example, in Auvergne, bread is often baked in the Auvergnat form, a shape that is evocative of a type of hat worn by residents of the region.  In Beaucaire, bread is traditionally shaped […]

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