Old 11-21-2005, 09:13 PM
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Join Date: Aug 2005
Posts: 18

Thanks Paul. I also no not have a convenient surface close to the oven (yet), so it seems like one by one is the way to go.


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Old 04-26-2006, 03:24 PM
Join Date: Mar 2006
Location: Thousand Oaks, CA
Posts: 162

Paul, It has been a while since you posted. What changes, if any, have you made to your regimen.
Still using KutchenAid, # of hoursd proffing, are you retarding overnight., etc.

Also have you switched to Baker's % and can you share your current recipe.
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