"Ed Bechtel" > wrote in message
...
> Tom Stanton wrote:
>
>*snipped*

> I'm tempted to just try some old fashioned hand kneading per your schedule
and
> see what happens. Do you use soft wheat flour? Oh, and do you have any
photos?
>
> Ed Bechtel
>

Hi Ed,

As of yet, no photos, sorry - I'll try to get some.

As to the flour - I use a very high protein locally grown unbleached bread
flour, I buy it from a local bakery. It runs somewhere between 16-20%
protein. Very hard.

Good luck with the kneading,

Tom