"Mike Romain" wrote in message ng.com...

Might I ask what the ingredients are and how much kneading if any it got?

I may have mentioned previously
http://home.att.net/~carlsfriends/di...ctions_Rev.doc
During these cold months, when part of the rise is overnight at setback
temperature, the rises are longer than shown.

I have my 'mother' batch out going for a warm up/wake up grow to make a
bud for more bread tomorrow and would like to try something new.

If you make it partly your way, and a little bit my way, you will not get the
results I do. I can guarantee that. One thing to notice is that I am using
bromated flour. In the east we do not get such lovely flour as can be got in
the plains states. My experience with the flours I can get locally is that no
other bread flour works as well as GM All Trumps(50111), including Sir
Lancelot.

--
Dicky