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Felicia & Robin Make Dragon Bread!

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[MUSIC PLAYING]
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FELICIA DAY: So for this month, I guess I'm in a
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fantasy mood.
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When am I not in a fantasy mood?
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But I was on one of my favorite cooking blogs, that I
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like to look at pictures--
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Wild Yeast Blog--
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and she had a dragon tail baguette,
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which is like, hello.
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And I've never made bread before, which I understand
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involves steps.
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ROBIN THORSEN: Right.
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FELICIA DAY: So let's do it.
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ROBIN THORSEN: It's a process.
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FELICIA DAY: Our first step is to make--
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to ferment some poolish.
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ROBIN THORSEN: Here's the thing about that word.
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I've never heard of it.
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FELICIA DAY: Me neither.
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I have no idea what it is.
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Basically this is a pre-ferment step.
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I had no idea.
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I just thought you made bread and put it in the oven.
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ROBIN THORSEN: Me too.
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FELICIA DAY: So learned me.
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So we need flour.
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And then we're going to do equal part water.
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And then the last ingredient is a pinch of yeast.
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ROBIN THORSEN: That seems like a big pinch.
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FELICIA DAY: Combine.
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Cover and let ferment for 15 hours.
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ROBIN THORSEN: 15 hours?
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FELICIA DAY: I'll see you in the morning.
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ROBIN THORSEN: I'll come back.
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I'll come back, apparently.
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FELICIA DAY: Robin, hey, what's up?
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ROBIN THORSEN: What's up?
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FELICIA DAY: Did you go to sleep?
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ROBIN THORSEN: I spent 15 hours living the dream.
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FELICIA DAY: So, hey guys, we're back.
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15 hours later, and our poolish is--
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ROBIN THORSEN: Every time--
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FELICIA DAY: It's pebbly.
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It looks like I would not want my thighs to look like.
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So the next step after our poolish has pebbled is to mix
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it in with our other ingredients.
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So we have flour, water, instant yeast, salt.
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Now the recipe calls for diastatic malt powder.
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But I couldn't find that in town.
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You have to order online, and I didn't plan
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