cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book—Flour Water Salt Yeast—in which he reveals all.” —Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free ...
4. Transfer to a lightly floured surface, fold the dough over itself 5 times. 5. Using a pastry cutter or water glass, cut out biscuits and transfer to a parchment-lined cookie sheet. 6. Bake for 1-15 minutes until starting to turn golden brown. ...
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