These photos accompany Savory Bread and Baking Cookbook. Don’t have this book yet and want the full recipe? Get this book on Amazon.
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Step-by-step photos
Mixing the dough. It’ll be quite wet — that’s normal. After a 20-minute rest (autolyse), the dough is less lumpy; after kneading, it’s smooth and elastic.
Prepping the filling ahead, so everything cools to room temperature.
Dough’s ready — risen, smooth, and puffy. Time to shape the calzones and bake.
