Bread-Bakers v105.n005.7

 From her "The Italian Baker" book, this bread is a pain to make but my 
wife loves it so I make it once a month just for her (okay, I like it too). 
When we get our bakery up and running in the next few months this bread 
will be offered. I haven't any idea how to make this bread in a commercial 
setting and was hoping someone on this list might descibe how they do it or 
at least some helpful suggestions. The dough is very wet and handling is 
very difficult. Maybe if someone had Ms. Fields email address I could ask 
her how the Italian bakers did it. Thanks for any help.

Douglas Lawrence
Millstone Bread
Castleton, Ontario
Ph: 905-344-7016