The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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MickiColl's picture

My brother just sent me this link .. great videos. Give it time to load (there are a lot of them) and then enjoy .. probably some you've never seen.


cranbo's picture

On my search for a specific type of sandwich roll. A good description of what I'm going for:

  1. chewy but light inside
  2. crust that is very thin, slightly crispy, shatters into big thin flakes then you bite in or tear off a piece, slightly leathery too with a little bit of tug
  3. crust finish is yellowish & golden.

Tried Norm's rolls sans onions, but didn't achieve the result I was looking for. The interior of the Norm's hard roll was too fluffy, too hamburger bun-esque, with insufficient chew. The crust was not bad: it had the right thin leatheriness, some of that tug, but did not have that shattering quality that I'd like to get. Will try to post photos in a bit. 

I think I might have to try the Kaiser Roll recipe. As far as crumb goes, I think I might have to try a preferment (sponge, etc) of some sort to help with the chew & flavor. Any other recommendation for recipes to try would be appreciated. 


dahoops's picture

Today's bake.  It's cold here today and while thoughts of summer seem far off, I'll keep baking bread until it's too hot to do so.

cranbo's picture

EDIT: based on some feedback, I have corrected my original post. 

I set out to locate a list of protein levels in common flours, and I found a handy list, reposting for your perusal:

Flour Names & Protein Percentages

  • King Arthur Queen Guinevere Cake Flour (8.0%) 
  • King Arthur Round Table Pastry Flour (9.2%) 
  • Caputo 00 Extra Blu Flour (9.5%) 
  • Generic All-Purpose Flour (10.3%) 
  • King Arthur All-Purpose Flour (11.7%) 
  • Caputo 00 Pizzeria Flour (12.0%) 
  • General Mills Harvest King Flour (12.0%) 
  • Robin Hood All-Purpose Flour (12.0%) 
  • King Arthur Bread Flour (12.7%) 
  • Bob's Red Mill Semolina Flour (12.9%) 
  • Five Roses All-Purpose Flour (13.0%) 
  • Eagle Mills All-Purpose Flour (13.3%) 
  • King Arthur Whole Wheat Flour (14.0%) 
  • King Arthur Whole Wheat Organic Flour (14.0%) 
  • King Arthur Sir Lancelot Flour (14.2%) 
  • Arrowhead Mills Vital Wheat Gluten Flour (65.0%) 
  • Hodgson Mill Vital Wheat Gluten Flour (66.6%) 
  • Bob's Red Mill Vital Wheat Gluten Flour (75.0%) 
  • Gillco Vital Wheat Gluten Flour (75.0%) 
  • King Arthur Vital Wheat Gluten Flour (77.8%) 
FYI, this came from a very handy page & calculator I came across at
The reason I was interested in this is because I wanted to find out how much my protein would be boosted by adding vital wheat gluten to my flour. 
I usually use KA All Purpose, which has 11.7% protein. To supplement, I planned to use Bob's Red Mill Vital Wheat Gluten Flour. 
  • 1 cup KA AP flour weighs  about 125g. If 11.7% is protein, then there is about 14.63g of protein per cup of this flour
  • 1 tbsp of Bobs Red Mill Vital Wheat Gluten weighs about 8.5g. If 75% is protein, then 6.375g of protein per tbsp of this flour.
  • 1 cup KA AP + 1 tbsp Bob's Red Mill Vital Wheat Gluten = 21g TOTAL protein
  • 21g of protein / 133.5g total ingredient weight = .161, or 15.73% of protein in the flour mixture

You can use this same method to calculate the adjusted protein in your flour. 


What's interesting to me is that at the recommended dosage, adding 1 tbsp. of Bob's Red Mill gluten to every 1 cup of KA flour would make an extremely high protein flour, higher than what is typically commercially available. I wonder if it would make it totally unusable & gummy?

Then again, if you had a relatively weak, generic AP flour (9% protein), then 1 tbsp per cup would probably bump you to a very respectable 13.2% protein level, close to that of KA Bread Flour. For those that have actually tried this technique, I wonder if it actually performs in a similar way (e.g., similar to KA Bread flour) or do other flour factors (such as ash content, type of wheat, etc) play more into the overall performance of the flour and resulting bread?

louie brown's picture
louie brown

I haven't been able to find much in the way of suggestions for baking bread with buckwheat, which is a shame because it is so delicious. I can't say much about Kayser or Leader, but I am grateful to Occidental for his post on this bread. It was delicious.

The large holes are the result of incomplete degassing before shaping, a defect, as Hamelman would say. Otherwise, the crumb was very nice:

Hiding under the batard is my first attempt at the tordu shape. Not bad, but not ready for prime time:

MadAboutB8's picture

I made Tomato, Parmesan and Basil flatbread from Bouke Street Bakery cookbook this weekend with our home-grown peach tomatoes.

The tomato resembles cherry tomato in size, only with yellow colour. It tastes sweet and mild acidic with a beautiful aroma.

I tweaked the recipe a little by using sourdough starter instead of pre-ferment, which I believe give extra flavour.

The recipe is here.


jschoell's picture

I'm a homebrewer. One of the best smells in the world is a boiling pot of wort, and I've always wanted to somehow "eat" that smell. Well, this is what happened on my fist attempt at a "brewer's bread".


Day 1: 3/4 c KA bread Flour

  3/4 c Whole Wheat flour

          1/16 tsp instant yeast

  enough water to make a very sticky dough

mix well and let sit at RT for 18-24 hrs then refrigerate for a day.


Day 2: Go to your local homebrew store and pick up a pound of your favorite malted barley (or wheat). I used 3/4 lb caravienne and 1/4 lb belgian aromatic. Mash at 150F for an hour with one quart of water. I used a crockpot and a thermometer. Strain the wort into a bowl and sparge with a cup or two of boiling water. Process the spent grain in a food processor until it obtains a paste-like consistency. Refrigerate the wort and the grain paste overnight. 

Day 3: Cut up the biga into 10 pieces. Combine:


1 1/2 c bread flour

3/4 - 1 c spent grain paste (depending on how much "whole grain" you want to taste

2 tsp instant yeast

2 tsp coarse kosher salt

1 tsp canola oil (or whatever you like... try melted lard!)

1/2 c wort ( adjust as necessary... my final dough was very sticky)

Stir with a fork until you get a ball, then knead with dough hook on medium speed for 4-5 minutes. Rest dough 20 min, stretch and fold in bowl, repeat three times. form into loaves or boules, proof 2 hours. Set oven to 500f, pour 1 1/2 c hot water into steam pan and place loaves in oven. Reduce to 425f and bake for 15 min, rotate then bake for 10 min or until dark brown and center reads 200f.


I was expecting to get a dark, heavy brick, but I was pleasantly surprised by how light and crispy it turned out. Next time I'll add some hops!



Ryan Sandler's picture
Ryan Sandler

I do believe I am closing in on my goal of a tasty, presentable and above all reliable baguette, folks.  At the very least, the results have been reliably tasty of late, which will do for a start!

Anyway, here was last week's bake.  Still a lot of bursting between cuts despite loading the steam pans a couple minutes before loading the loaves.  Great ears though.


Crumb (For the loaf on top, I believe)

Moments Later, as BLT



For this week's bake I switched over to the King Arthur Bread Flour (instead of AP), primarily because my wife did the shopping last week and that's what she picked up.  Worth a try, anyway.  I also threw a cup of water onto the floor of the oven after loading the baguettes, to get some extra steam.  Also, by accident I forgot to take the steam out of the oven, so I had steam for the full 26 minutes of the bake.  Oops!




Not bad, eh?  Not as much ear as past weeks--probably at least in part because of the flour.  But only a little bit of bursting.  The baguette on the bottom is just about perfect (this one is pictured in the crumb shot).  Though I'm also quite proud of the one in the middle.  It won't win any beauty contests, but the plastic wrap stuck to the top of that one during the proof, leaving a sticky, slack surface.  The fact that I got any kind of regular looking score on it is a victory I wouldn't have had a few months ago (this victory brought to you by TMB baking ).

Crust was good although a little...leathery, for lack of a better word (this sounds worse than it was).  Probably because of the excess steam during the second half of the bake.  Crumb was fantastic: open, creamy, flavorful.  If I could bake baguettes just like this every time, I'd be happy.  I could bake them like this but with the ears from last week, I'd be in home bakers' heaven.

Happy baking, everyone.

teketeke's picture

Updated: 3/31/2011 


 Aki san no Baguette
I want to introduce one of amazing Japanese home bakers Aki who makes great baguettes that I have been trying get the crumb like hers.  I really thank Aki who let me post her great baguettes here. Here is  her blog and baguette's formulas.   And, Please leave a comment for her if you think that her baguettes are great. She will be happy to hear it from you, guys. :) 

  Aki's strawberry yeast baguette:
Ingredients:  (straight method) Lenth about 40cm

  •  Flour  100% -( About125-150g for 1 baguette)( she uses flour for French bread like Lys Dor, Maison Kayser Traditional and so on. )
  • Water + Strawberry yeast water (10%)= 70-75%
  • Salt  less 2%

Method:   1. Mixing the ingredients. DDT: About 23℃ ( I mix the ingredients except the salt and  take autolyze for 30 minutes then I add the salt in it. I am not sure how she does)   

2.Bulk fermentation: Punch down every 20 minutes for 2 times at 23℃   

3.  Rest for 4 hours at 23℃  

4. Transfer the dough at 15℃ , and rest for 16-18 hours. * She put the dough in a refrigerator to keep the dough temperature down. If she keeps the dough at 15℃, the dough will be ready in 12 hours.  

5.  Divide  

6. Bench time  ( It is vary depends on the room temperature and the wild yeast's strenth that you use)

 7. Proof  at 23℃ ( It is also vary depends on the room temperature and the wild yeast's strenth that you use.)

8 Bake at 230℃ for about 20 minutes ( She uses steam)

* She also uses instant dry yeast ( She has used SAF blue instant yeast ): About 0.04% instant yeast as to 100% flour

* She degas the dough very well before shaping


I have tried her baguettes about 10 times so far. Although I am not successful yet.  I hope that I am able to get close to her baguettes soon. 

This is the one that is my best one so far.    I made 2 baguttes.

KA Ap 180g / Rasin yeast water 36g/ Water  100g  ( 16℃)/ Salt 3g

I bent the dough when I transfered it into the oven.   You can see the black spots in the crumb because I used alcoholic raisin from the raisin yeast water.  Aki doesn't use them.    I just punched it down once before I put the dough in the place at 14℃。 And I divided it in two after 24 hours ( yes, it took for a long time until the dough was doubled that was actually tripled! I realized it after I found Juergen's exprement  Thank you, Juergen) Then   I did a letter fold then took a bench time for 30 minutes, and I hit the dough onto the work bench twice and  I did fold 1/3 from the bottome line, then I pinched the top and bottom sides and closed the seam very well, and I took 30 minutes for proof. Preheat 470F for 1 hour, using Syvia's steaming method and bake it at 470F for 7 minutes with the steam, and take the steaming towels and pan after that, decreased down to 450F  and bake more 3 more minutes, then I took the baking sheets out of the baguettes then baked 10 more minutes at 450F. Shut off the oven then left them in the oven for 5 more minutes.  


Next :  This hydration is75.8% 

KA AP 120g  / Raisin yeast water (20%)+ water = 91g / Salt 2g 

I waited the dough until doubled.  It came out denser than the above.  I degased fliping the dough twice.


In the same time, I have made my baguettes ( ) for updating.  I updated it in Japanese version here:


2 baguettes:


 KA AP  125g  / Water  DDT 20℃  93g / Active dry yeast 1~2g

Final dough

KA Ap  125g  / Water DDT 23℃ 93g / Active dry yeast 1~2g

Salt  3.8g


 1. Poolish (  Let it ferment until doubled)  I preferment the yeast and the water for 15 -20 minutes before mixing all the ingredients.

2. Adding the yeast and water into the poolish-- Rest  for 20 minutes --- Add the flour and salt

3. Knead for a few minutes --2 times  Strech and fold  every 20-30 minutes   

4. Bulk fermentation    at 25℃。

5. Continue to rest until 1.5 times in bulk at 25℃

6.Move the dough in the place at 14℃and rest until 2-2.5  times volume

7. Divide  in two:   1) A letter fold       or   2) Degas: hitting the dough on the work surface 2.3 times and make a rectangle shape.

8. Bench time   30 minutes at about 23℃.

9. Shape :  1)Degas like the above (2)-- 1/3 fold from the bottom.- Pinch the both side and close the seam very well.  or

                 2) 1/3 fold from the bottom, if you can fold it again toward to the middle.--- Pinch the both side and close the seam very well.

10. Proof  25 - 30 minutes  at 23℃

11.Bake :  Preheat 470F for 1 hour :  Bake at 470F with steam ( Sylvia's steaming method) for 7 minutes --- Take the steaming out-- decrease down to 450F and bake 3 more minutes - Take the parchment paper out --- bake more 10 minutes ---  Shut off the oven and leave it in the oven for 5 minutes.

I am testing about degassing a lot or not :

These are that I didn't degas a lot, just little.  Left: (2) version     Right(1) version   I took 30 minutes for proof.  The taste was awesome.


Today:  I did degas a lot


But I took almost 1 hour for proof..  Left:Shorter one - (1) version / Right: Longer one - (2) version.  These reminds me of Juergen's experiment:    Yes, they are over proofed.. I also thank Eric who examine an excellent job on Juergen's post.  They didn't taste good because of the over proofed.  The bad thing was that I had to drag when I scored because the dough was really soft.

Now, I am going to test that the one is little degas and the other is degas a lot..   


2/20/2011  I couldn't bake my 2 baguettes to compare the test above.  But I baked Aki's baguette in the morning.

Here is the result:

 Aki san no baguette 2/20/2011


KA AP  120g   

Raisin yeast water 18g  ( 20%)   

Water   71g( 16℃)   

Salt 2g

2/18  6:30 am - Mix all the ingredients except the salt.-- Autolyze --         

        7:05 am- Added the salt--- mixing for 10 seconds by FP         

       8:00 am--  S&F   ( 23℃) -- I forgot to do it in 30 minutes---     

       8:30  am -- S&F  ( 23℃)         

      Rest----  23℃

    1:00pm -- Moved the dough in the basement  at 14℃.  

2/20  6:00am  3 folds ( a letter fold) -- bench time (The dough rose 2.5 times in bulk. )         

        7:05 am  Shape    Degas a lot ( Flipped over the dough twice and slapped the dough many times) and  fold 1/3 from the bottom and pinch the both sides then close the seam very well.-- proof---       

        7:50  Bake


Now I am thinking:   

1. dough temp should be warmer before shaping to get the airy crumb or wait until the dough tripled.   

2. Degas a lot or less

3.  How to score it straightly without dragging. -------------- I used to put some shortening on the lame  before scoring. I better try it again to see how it works.




Degas test:

  After I wrote that I didn't bake the other my baguettes to compare the test of degassing, I changed my mind, then I started to bake them to test.  Here is the result:


 KAAP  125 g     

 Water  (16℃)      100g   (  I recommend to use less water around 94g water ) Now, I am testing to use 68% hydartion  3/2/2011  Because I want  firm strong gluten in the dough as same as Aki's baguette. 68% hydaration is the same firmness as 74-75% high hydration baguettes with natural yeast in my opinion.

  Active dry yeast  1/32 tsp     (  I took 19 hours to ferment)


Final dough:  

 KAAP    70g  /  Pillsbury ( all flour ran out except this) 55g   

Water (16℃)   100g   (  I recommend to use less water  around 94g maximum) 

 Active dry yeast  0.1g

Salt    3.8g

 1. 2/19  Punch down every 30 minutes.  

2. Rest  :  1+2 =3 hours in total..( It was too short) at 23℃  

3.  Rest  at 14-15℃  

4. 2/22   Divide (  The actual dough weight was 408g   I divided it 204g each. The dough rose doubled.  

5. Bench 30 minutes  6. Shape and Proof for 30 minutes at 22℃


Left: Degas a lot : Flipping over twice and slapped the dough a lot. 

Right  Gentle degas : Just little pat to make a rectangle to shape.


Today 2/21/2011


Left : Version 1 (started from a letter fold) with gentle degas 

 Right Version 2 (Started to make a rectangle shape to flatten) with gentle degas.     *  My lame was without the chop stick. I was holding it by my left hand. I didn't put shortening on it.

The actual weight was 425g  I divided it 212.5g each.  Yesterday, it was lighter because I used the other flour or today's dough took 2 days to ferment ??  I don't know...


These are on the left one.   I cut it when it was still hot.  My husband and my dogs were eating it when I saw them.

So, I cut the other one when it was still warm. My son and daguther wanted to eat, too.

Hmmmmm.... I will practice more... 

Thank you for reading, everybody!



Updating 3/1/2011

I got a book that AKi learned how to make the amazing baguettes from yesterday.  I can't tell everything of the method unfortunetely.

Here is the book.

As Eric mentioned, You can degas firmly that is the key.   Flatten the dough - 3 folds -bench 30 minutes- shape - proof 30 minutes or so.- bake 

Luckly, You are able to see how to shape the dough on the sample of the book!!

Completely flatten the dough!

I used

260g KAAP

52g Raisin yeast water ( from refrigerator)

143g Water 16℃

4g Salt  (  1.5-1.8% as to 100% four... As you like)

  Mix except salt -- Autolize 30 mintues--- Fold interval 30 minutes x 2 times---- 5 hours buk fermentation  at 75F until the dough rose 1.5times

-------Move the dough in a colder place around 13-14℃ for over night (12 hours)--- divide-- preshape--bench 30 minutes -- shape -- proof 30 minutes-- bake

 on the left crumb : I prooved at 21℃ without any dump towels. Right crumb: At 21℃ with dump towels

 I prooved at 26℃ with dump towels.    I still test about this. But I think "With dump towel" make thin and crispy crust? 

It have more big holes when I proof it at colder place? I don't know.. I just keep testing..

About taste: That is absolutely amazing.



Updated 3/2/2011

I made 68% hydration of my poolish baguette today.


  • KA AP  70g
  • Water 48g ( 16℃)
  • Active dry yeast  0.07g

Final dough

  • KA AP 70g
  • Water 48g ( 16℃)
  • Active dry yeast 0.07g
  • Salt  ( I always use kosher sea salt)  2.3g (  I used 1.6% salt as to 100 % flour this time)


1. Mix the poolish ingredients ( DDT was 65F /18.3℃) Fermented at 76F/24.4℃ for about 15 hours.

2. Mix all the ingredients. After mixing ( folding?) for a few minutes with a dough cutter, The dough temperature (DT )was 65F/ 18.3℃

3. After 20 minutes: 1st S & F ( folding several times with a dough cutter)  DT was 68F/20℃    The room temperature was 76F/24.4℃- I used a light to warm it up

4. After 20 minutes : 2nd  S&F  ( folding several times with a dough cutter) DT was 65F/18.3℃  The room temperature was 76F/24.4℃ ( I don't know why the DT went down.)

5.Bulk fermentation:  2.5 hours at 78.8F/26℃ until doubled  ( If you want  light and softer crumb, you better let it rise at 82F/28℃, the time will be shorten) DT was 70F/21℃ when it is doubled.

6.Put the dough in a refrigerator ( the temperature was 6℃)for 5 hours.   DT was 48F/8.8℃ when I took it out of the refrigerator.

7.Preshape:  Degassed and made a letter fold. I waited until the dough temp got to 50F/10℃  just a couple minutes or so.( I have been successful when the dough temperature was 50F/10℃)

8.Shape folding  1/3 fold from the top side, lift the other side to cover that I already feld. Pinched very well.  DT was 65F/18.3℃ when I was about to shape.

9.Proof : 30 minutes at 70F/21℃.  I put the dough in a gabage bag to avoid to get dry.

10.Bake : Preheat 470F/243.3℃ for 1 hour ( I can't use maximum temperature. If you can, you better use maximum temperature for better result)

              Bake  7 minutes with steam (I used Sylvia's steaming method) at 470F/243.3℃-----> Take the steaming tool out and decreased down to 450F/232.2℃, bake 3 more minutes--

------------->Take the parchment paper and bake 10 more minutes-------> Shut off the oven left it in the oven for 3 minutes.

I am so glad that I had a lot of holes in the crumb, however, I am not a big fan of thick crust and too chewy texture.  I should have let it rise at higher temperature until 1.5 times in bulk, then let it rest at 50-57.2F/10-14℃ for overnight, Or I better use more water in the dough around 70-74% hydration.   I like the taste but it was sweet less than I usually get.   Now, I realize that I don't want to let the dough rest below 50F/10℃ anymore。I tested it before...

3/3/2011  Next day:  The crust and crumb are much better. The top's crumb is better texture than the bottom. The bottom's crumb was little wetter when I chewed it. I will make 68% hydration again, next time I will frement the dough at 28-30℃ around and let it rest at 10℃ for overnight or less.



I changed a little bit of Aki's method, but I finally could manage 10% raisin yeast baguette.


 KA AP 130g

Rasin yeast water 14g

Water 76g  ( DDT 69F  /20.5℃)

Salt  2.1g


Method: ( I always set up at 6pm around so I can bake at 6am next morning)

1.  I mixed all the ingredients except the salt for a minute, then add the salt, mix it again for a few minutes with my hands  (Dough temperature(DT) 69F)

2.  S&F x2  every 30 minutes   ( I did in the air with my hands) ( DT was 70F both after the S&F)--Rest at  roomtemperature was 26-28℃ /78.8F-82F  for 4.5 hours until the dough is little flat and the surface is slightly bumpy.


3.I moved the dough at room temperature around 18-19℃ for about 8 hours

4. The dough in the morning:  I saw a lot of bubbles on the bottom. ( DT62.5F/16.9℃)

5. I put the dough on the floured wood board very gently. The bottom is face now. 

   Strech the dough X way to make a rectangle around 35cm x11cm is better ( I streched too much this time I did 41cmx11cm)

6.Using a ruler, make a fold like the picture. Pat the dough gently and

 Put tightly squeezed dump kitchen towels on the dough and take a bench time for 15-20 minutes ( I took 15 minutes )

7. After the bench time,

8. Using your finger tips, pat the dough gently... ( I feel like that I can shape the air in the crumb at this time) 

9. Puch the edge little harder and  Pat the rest of the dough with your finger tips again.  ( If I didn't do this process, the crumb was tight... I think that both sides dough need some space to have airy crumb when you roll. )

10. Brush off the excess flour and roll and pinch the seam very well.( This picture is a different one. I just want  show you how I pinch the dough)

11. Proof :  I pust a tightly squeezed dump kitchen towels on the linen, then I put it on the top of the refregerator for 35-40 minutes at 70-71F /21-21.7℃

12 Prepare the steaming towels ( Sylvia's steaming method), Scroing, then bake.

  I practice to score baguettes a lot using playdough playing with my daughter because I am not good at it. I used to drag so much.. A couple of my Cookpad friends gave me g reat advices. I am still afraid of it....

1. Score the right angle on wet dough.. ( 80-90 degrees)

 2. Slice the dough the same speed and depth  ( This is difficult for me... because my scoring is always deeper in the middle, then the top and end is shallow.. I RE-score the top and end lines from the other direction where I score first.)


This is my way.. You can make up other ideas to score the same depth each lines.   

 I recommend you to use bamboo skewers to detamine the length  ( probably 10-11.5cm?)and make a mark with a tooth pick or so. --This is from the book.

How do you slice when you score the dough? 

I found out that I can score very straight when I use No.1 way. My cookpad friend suggested me the way. That is very helpful.. I don't think that my way fit everybody but, It may help some TFL members.



Here is the best crumb that I got on 27th. 


 Raisin yeast water 14g

 Water    14℃              74g

KAAP                     130g

Salt                    2.1g



4:40pm: Mix all the ingredients except the salt--- Autolize for 10 minutes--- add the salt -- mixing by hand for 2 minutes.

4:55pm Bulk fermentation   DDT 70F   Room temperature 79F

5:40pm S & F  in the air    Room temperature 79F

6:00pm-  S&F   in the air    Room temperature 79F  

8:00pm Transfer the dough at the colder place ( 62.6F)-- Overnight

Next day

7:30am  Transfer the dough in the basement  ( 50F)  until  3:20 PM

3:20pm  Preshape ( Strech to make a rectangle shape, hold 2/3 ) 

Bench time 20 minutes

3:40pm Shape ( Roll it and close and pinch ) 


4:00PM  Bake

Recently, I score the line differently. I used to slice very straight, now I  make a curve to score like Tartine book's baguette. ( A crescent shape)

Best wishes,



tssaweber's picture

I just finshed my blog entry about our trip to the US Virgin Islands. Nothing bread worthy happend during this week, but I still would like to share one picture:


The story behind this sugar plantations is not that great, here the Danish played the exploiters, but to have something like this in my backyard... well on a island like this dreaming is permitted!! BTW they still use this WFO.


(Click here to see more


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