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As for the recipe: When we came back from our France trip in 2008 I got interested in baguettes so I Googled recipes. I read half a dozen or so and then jumped in. that's what I ended up with after trying a few and some tweeking myself.

Certainly the problem is the difference in kneading time and intensity as well as the art of adding the flour with hand kneading. Right now I'm in a proportional band of adjusting those for the KA. I'm hoping to narrow the band quickly so groping for help.

For now I'll keep using the hand method for show to maintain my reputation but will keep eating my experiments for day to day.

By the way, my recipe calls for bread flour and cake flour. I actually use White Lilly AP as cake and King Arthur AP as bread.

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