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@paulbiche
Tried for the first time this weekend making no knead bread, from this recipe but with 500g flour / 300g of water as suggested by someone here (can't remember the name, sorry). Turned out really good (at least for my taste) and what a satisfaction to make your own bread! What is the general advice to keep the bread as fresh as possible for as long as possible? for example if the loaf is destined to last 3 days, how do you keep it fresh for 3 days?