| http://www.w3.org/ns/prov#value | - BACKGROUNDThe present invention generally relates to systems and methods of bread making, and more particularly to systems and methods for making baguette-style breads.The traditional baguette made by hand is characterized by a hard crust of a rich, dark caramel color and a cream-colored inside formed by large irregular cells, or holes in the baguette's internal cell structure, which has a moist a
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