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Adjusting recipes...

"Peter Reinhart" <S.REINHART@prodigy.net>
Mon, 8 Feb 1999 23:50:13 -0800
v099.n011.4
My experience is that the recipes are pretty much the same whether by hand
or machine. The same techniques to do bread by hand should apply to recipes
designed for machines. Kneading, proofing, shaping, proofing, etc. 

Peter Reinhart
Crumb & Crust Master Formulas For Serious Bread Bakers