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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 2 months ago

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1 answer 145 views
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Erin McDowell

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

added 2 months ago

Thanks Laura! I added some clarification just now!

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