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Bakers Jeff Hertzberg, MD, and Zoë François have created a revolutionary baking method that can help you whip up a master batch of yeasted or unleavened dough, store it in your fridge, and bake a fresh loaf daily. They share their secrets with 90 recipes for peasant loaves, baguettes, pizzas, flatbreads — even pastries and desserts — made from an array of grains and flours:

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