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This is one of the loaves we mixed, fermented, shaped and partially proofed on Wednesday. It finished proofing in the refrigerator overnight and was baked Thursday morning. Baking in a preheated Dutch oven traps in all the steam, giving the loaf a beautiful, crispy crust. The formula is straight from Daniel Leader's book, Bread Alone, though we substituted dried cranberries for dried cherries.
