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    <loc>https://www.charlesvanover.com/bread-portfolio</loc>
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    <lastmod>2020-10-12</lastmod>
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      <image:title>Bread Portfolio - Italian Loaves</image:title>
      <image:caption>Italian football loaves.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5f7d6e32cc0e8f77a2e2147e/1602475795396-8JAE2T1MUDG0B2Y5B6FL/01-Italian-Loaves-248x330.jpg</image:loc>
      <image:title>Bread Portfolio - Italian Loaves</image:title>
      <image:caption>Italian football loaves.</image:caption>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5f7d6e32cc0e8f77a2e2147e/1602475729255-KKRML32FP5F32936V0UN/1-Baguettes-Home-Oven-Jan-2013-248x330.jpg</image:loc>
      <image:title>Bread Portfolio - Baguettes Baked at Home Winter 2013</image:title>
      <image:caption>Here are some baguettes I baked in my home oven recently testing out a new lame.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5f7d6e32cc0e8f77a2e2147e/1602475372761-W88VUDIUMU4DZH3KUQKR/1-Mannedor-Charlies-on-right-248x330.jpg</image:loc>
      <image:title>Bread Portfolio - Comparing Breads</image:title>
      <image:caption>Bread mixed and baked in France. The sliced loaf on the right was mixed using my patented dough technology. Note the well-defined alveolate structure in the bread.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5f7d6e32cc0e8f77a2e2147e/1602475876839-Y5ZHS95YI5QF6DUPVKOS/1-Miche-1-248x330.jpg</image:loc>
      <image:title>Bread Portfolio - Miche</image:title>
      <image:caption>A 2 kilo miche.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5f7d6e32cc0e8f77a2e2147e/1602475949117-ZMH22W8Y3IXVK0UHGPTA/02-Miche-248x330.jpg</image:loc>
      <image:title>Bread Portfolio - Rustic Multigrain Boules</image:title>
      <image:caption>These loaves were baked in my home oven.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5f7d6e32cc0e8f77a2e2147e/1602475976818-KAKNRPAXXE8DHN19NHFN/03-Slice-Pip-Bagyetts-BC1-248x330.jpg</image:loc>
      <image:title>Bread Portfolio - Baguette Crumb Structure</image:title>
      <image:caption>The well articulated cell structure and irregular crumb of a flavorful baguette. The large holes are called alveoles.</image:caption>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5f7d6e32cc0e8f77a2e2147e/1602476010173-L3450ACFBZS9RJ7MLBUP/11-The-ovne-and-3-pizzas-248x330.jpg</image:loc>
      <image:title>Bread Portfolio - Pizza Oven</image:title>
      <image:caption>This is the little wood oven we built in our back yard a few summers ago.</image:caption>
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      <image:title>Bread Portfolio - Baguettes</image:title>
      <image:caption>A basketfull of baguettes baked by Skip Weisenberger, part of my crew at the Copper Beech Inn.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5f7d6e32cc0e8f77a2e2147e/1602476073415-YRDY4N7FO93DTP25D3HN/Sandwich-Loaf-248x330.jpg</image:loc>
      <image:title>Bread Portfolio - Tender Sandwich Loaf</image:title>
      <image:caption>Looking for a tender sandwich loaf, I experimented with a basic white bread formula. It is amazing how a simple change can make a bread with a fine crumb and the rich aroma and flavor of butter. Using Baker’s Percentage, adding 5% by weight of unsalted butter and sugar to the formula, resulted in this classic sandwich loaf.</image:caption>
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    <loc>https://www.charlesvanover.com/about-charles-van-over-1</loc>
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    <lastmod>2020-10-30</lastmod>
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      <image:title>About Charles van Over</image:title>
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  <url>
    <loc>https://www.charlesvanover.com/the-best-bread-ever</loc>
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    <lastmod>2020-12-03</lastmod>
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      <image:title>The Best Bread Ever</image:title>
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    <loc>https://www.charlesvanover.com/bakery-consulting</loc>
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    <lastmod>2020-10-07</lastmod>
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      <image:title>Bakery Consulting</image:title>
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      <image:title>Bakery Consulting</image:title>
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      <image:title>Bakery Consulting</image:title>
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    <lastmod>2022-11-17</lastmod>
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    <loc>https://www.charlesvanover.com/contact-charlie</loc>
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    <lastmod>2023-08-30</lastmod>
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      <image:title>Contact Charlie</image:title>
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    <lastmod>2021-07-04</lastmod>
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      <image:title>Cooking at Home Over a Wood Fire</image:title>
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      <image:title>Cooking at Home Over a Wood Fire</image:title>
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      <image:title>Cooking at Home Over a Wood Fire</image:title>
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      <image:title>Cooking at Home Over a Wood Fire</image:title>
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      <image:title>Cooking at Home Over a Wood Fire</image:title>
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      <image:title>Mother Fire for Fireplace Cookery</image:title>
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      <image:title>Mother Fire for Fireplace Cookery</image:title>
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      <image:title>From a Bed of Ashes</image:title>
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      <image:title>Celebrating Jacques Pépin’s Birthday with Bread</image:title>
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      <image:title>Celebrating Jacques Pépin’s Birthday with Bread</image:title>
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      <image:title>Pain aux Cereales Eric Kayser Food Processor Method</image:title>
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      <image:title>Experimenting with My Baguette Formula for Best Bread Ever Revision</image:title>
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      <image:title>Experimenting with My Baguette Formula for Best Bread Ever Revision</image:title>
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    <lastmod>2020-10-12</lastmod>
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      <image:title>Sourdough Rye Bâtard</image:title>
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    <lastmod>2020-10-12</lastmod>
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      <image:title>Emile Henry Bread Cloche</image:title>
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      <image:title>Bon Appetite features my Batard folding bread knife with corkscrew.</image:title>
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      <image:title>Experimenting with My Baguette Formula for Best Bread Ever Revision</image:title>
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      <image:title>Experimenting with My Baguette Formula for Best Bread Ever Revision</image:title>
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    <lastmod>2020-10-12</lastmod>
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      <image:title>Cooking with a Mother Fire</image:title>
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      <image:title>Cooking with a Mother Fire</image:title>
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    <loc>https://www.charlesvanover.com/lobster-cooked-in-the-wood-oven-1</loc>
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    <lastmod>2020-10-12</lastmod>
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      <image:title>Lobster Cooked in the Wood Oven</image:title>
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    <lastmod>2020-10-12</lastmod>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - The Oven is Ready</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - Pepper considers hearth diameter in relationship to the oven's boules capacity.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - Scene of the oven to be.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - New retaining wall levels the ground. Excavation looks like an archaeological dig</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - Don bringing in more dirt.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - Cement truck fills wheel barrows that were hand carried to the site.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - Pouring the cement to form the oven pad.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - The oven pad ready to set.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - Adding that special touch.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - Our oven gets its own logo, a pig, our symbol.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - The "cornerstone" of our wood oven.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - Charlie's Oven 2010</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - Erecting the side walls for the oven base.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - Superb mason, John Dube framed the top to pour the layer that supports the insulating level beneath the hearth. (How many layers is that?)</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - John Dube works on the fram to hold the hearth.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - The granite facing is delivered.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - Stones are split then used to frame the sides.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - Rome was not built in a day nor Charlie's oven.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - Like the cats who bask in Rome's Colosseum, Cinnamon enjoys the oven construction site for her siesta.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - The base is nearly ready.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - Some of John's lovely stone work.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - Electical outlet added for light and other uses.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - The outlet box mounted on the side of the oven.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - LA Ovenworks base stones laid in place.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - LA Ovenworks side and dome pieces ready to be set in place.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - John starts the process of building the oven dome.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - John seals the joints on the pieces that form the dome.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - You can see how tightly the pieces of the dome fit together.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - John adds a detail to the oven front.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - The archway in place.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - Some work is done out of sight.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - John peeks down the chimney pot.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - John applies a thin layer of cement to cover the dome.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - John applies a final thin coat to seal the dome.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - Inspecting the oven during the first firing.</image:title>
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      <image:title>Building Our LA Ovenworks Outdoor Wood Oven - Our LA Ovenworks Wood Oven is ready!</image:title>
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  </url>
  <url>
    <loc>https://www.charlesvanover.com/happy-birthday-the-best-bread-ever-turns-25</loc>
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    <priority>0.75</priority>
    <lastmod>2022-11-17</lastmod>
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      <image:title>Happy Birthday! The Best Bread Ever Turns 25! - Happy Birthday! The Best Bread Ever Turns 25!</image:title>
      <image:caption>Start your ovens. Weigh your flour. And get baking. My book, The Best Bread Ever, turns 25 years old today! There is nothing more rewarding than having a book of one’s unique ideas published. And I am one lucky guy. Thanks to many people, my simple yet sophisticated technique for using a food processor to make earthy French-style breads was discovered. Priscilla has written about how it all happened, how my technique for making bread dough in 45 seconds using a food processor took flight into a prize-winning book. Many thanks to everyone who made it happen. Happy baking.</image:caption>
    </image:image>
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    <loc>https://www.charlesvanover.com/food-writing</loc>
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    <lastmod>2020-10-30</lastmod>
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      <image:title>Food Writing</image:title>
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