Did a 20 loaf batch last month, hand kneaded 10.4 kilograms (23#), lot of fun. Looking for my baker's sheet from that job to post more details.

Escargo you and your St. Paul group are legends of the bread club arena; I will most certainly let you know as our CBC proceeds, thank you.

Bagel_Rye, I will be happy to meet up with you at the Devon venue this month. I want to try and recruit at least one more person--have a four top symposium. 

Also Lindy, I am going to check out Fox and Obel again. I've been there a few times and will look around to spy their facilities. Thanks for the tip

Saint Paul may have a meeting venue advantage as the originator of the group owns a bakery and that appears to be where they are headquartered. That would be cool to meet in front of a hot oven, loaves going in and out.

Chicago bread people, let us unite.

I love to talk about bread, wild yeast, percentages; the whole thing. I know I'm not alone--Help form a group in Chicago that does just that. Chicago is overdue for such an organization.