On Sun, 18 Apr 2004 14:23:29 -0700, "Tom Stanton"
> wrote:

>"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
>

Wow...that is a higher protein count for bread flour than I have ever
come across. Even on The Artisan, their highest (regular/bread flours)
tested is either KA's bread flour at 13-14% or a semolina at 13%+.

The link is at the bottom of the page.
http://www.theartisan.net/flour_summary.htm
or
http://www.baking911.com/pantry_flour,grains.htm

Boron