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Does nebody know the recipe for Todd English's bread that he starts meals with at Tuscanys restaurants? THANKS?
Bread making is an art, not a recipe, and is hard to replicate without industrial ovens. Look up some resipes for Tuscan bread (which traditionally has no salt, but I am sure Todds does) and Focaccia. You will need to crank the oven above 500 degress and spray the inside with water everytime you open the oven to get the right steam inside. A bread stone also helps.
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