"KingOfGlop" > wrote in message
oups.com...
> The best breadstcks I've made are stretched to length after proofing
> then baked immediately.
>
> I use Carol Field's recipe from "The Italian Baker".
>
> Love
>
> John
>
Would love to try that, just do not have the book and no intention of
acquiring it. Can you give us a clue?