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Can we talk about the bakery in Eugene that sold me a $9 loaf with a raw middle?
I picked up a sourdough loaf at a small bakery in Eugene last Saturday and when I cut into it at home the center was gummy and raw. I brought it back and the guy at the counter told me their oven runs hot in the back corner so the crust sets before the inside cooks. Do you all rotate your loaves partway through the bake, or is there a better fix for an uneven oven?
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