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Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Brick Oven Cooking > Hearth Bread and Flatbread

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Old 06-01-2006, 08:18 PM
jengineer's Avatar
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Join Date: Aug 2005
Location: Garden-A, South California
Posts: 572
Default CanuckJim Baquette - 27May06

Let me tell you about the cheese and the roasted red pepper spread. Add that with fresh oven baked bread. Heaven, I'm in heaven.
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Old 06-02-2006, 08:35 AM
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Join Date: May 2006
Posts: 17
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How'd you get Roger Moore to bake your bread for you? :>
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Old 06-02-2006, 03:57 PM
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Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,645
Default Thanks Jim

Nice looking boules. I like your bannetons -- excellent.

I think I am talking for the rest of the community when I say thanks for all the valuable advice and recommendations you have made to the group. We all appreciate your time and energy, and we are all learning so much as we go.

Keep up the baking, keep posting advise -- and best of luck with the bakery. We are looking forward to seeing you in Nor Cal.

Thanks again.

James
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