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4 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1 teaspoon distilled white vinegar
2 teaspoons active dry yeast (from a 1/4-oz package)
1 2/3 cups warm water (105-115°F)
1 tablespoon olive oil
Special equipment: 2 (17-inch-long) French bread pans (preferably dark nonstick); a razor blade or very sharp knife
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1st Keep
 mattruefer
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arthurkingbaker
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