| http://www.w3.org/ns/prov#value | - You do realise that most baguettes are made with 10%ish protein flours and I would be hard pushed to call those anything less than extensible, stretchable doughs?Alright, I will concede that baguettes can be pretty extensible, but you are still talking bread and not pizza.There is a historical connection between AP and pizza, but AP is still higher than 10%- at least Northeastern AP, where the connection
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