I have a recipe to make baquettes (sp?) and plan to just replace 75 percent
of the white flour with whole wheat. I wish to make at least a dozen hoagie
buns at a time. These to be about 2 inches wide and 12 inches long. Anyone
know how much dough I would have to weigh out to end up with this size
hoagie?
If anyone has a good recipe for this I would appreciate it. . . .in advance.
.. thanks. charlie


** Posted from http://www.teranews.com **