I don't have the book, but I've made plenty of loaves from a recipe adapted from the book (from the NYT). I've used the flour that I have (bleached, and bread flour) and it's worked fine. My recipe does not call for baking powder. I've baked alot of yeasted breads and have never used baking powder. Now for biscuits, it's a must, but not for yeasted bread.

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