"Kenneth" > wrote in message =
...

> In my experience, all is fine if things don't get too sour. Most of
> the breads I do are based on the French traditions. They are not
> particularly sour. I find that (somewhat) lower protein levels work
> just fine even with rather long fermentations (at somewhat lower
> temperatures) and/or with a large proportion of the dough from
> pre-ferment.

Kenneth, let's see your bread.

Post pictures (well, links to pictures).

Make yourself credible. So far you are in a class with "Bob".

( You should be doing some great stuff with that Bongard oven
you mentioned in=20
http://groups.google.com/groups?selm...m44b18i9963jl=
@4ax.com )

From what you have told, you seem to be well into five figures for=20
bread-making gadgets. It seems to me you should be exhibiting a=20
higher level of leadership at r.f.s.

If you are getting good results with your equipment, which seems
doubtful, you should warn that others may not get the same results
as you do to differences in implementation. For instance, a chunk
of unleavened dough can be blown up like popcorn on a hot enough
thick enough deck, particularly if a blast of superheated steam can be
brought to bear.

I am still interested to hear about how Bongard superheated steam=20
compares with he "pressure-cooker trick" you recommended for years.

--=20
Dick Adams
<firstname> dot <lastname>at bigfoot dot com