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A question about a recipe: Cranberry Pithivier

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I have a question about the recipe "Cranberry Pithivier" from Erin McDowell. Do you need to fully pierce the dough at all to let steam escape during baking?

asked by Laura DeBuys 10 months ago

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1 answer 200 views
Erin McDowell
Erin McDowell

Baking consultant at large at Food52, and author of The Fearless Baker (Fall 2017)

added 10 months ago

Thanks Laura! I added some clarification just now!

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