He’s been making biscotti for years . We were acquainted with a relative of the famous Brocatos Bakery. He learned their secret for extra crispy biscotti. 
He’s the best . After 54 years I can still say that . He and his wok work magic . We got the wok when his brother in law said “ why would I want that???” when he saw his wedding present in 1973! We got a 100,000 BTU burner to make sure he could get “ wok hey”. Perfect!
Will is the Master but I had a “ bucket o’ dough” so I will post as well . Endless shapes and sizes and permutations.
No kiddos helping they’ve gone home , mores the pity!
2000 g of dough makes one big sheet 1000g and two Detroit deep pizza crusts 500g each . All my pans look “ rough” but they bake up nicely. I butter just like I do my Pullman with cold butter and the crust will crisp nicely and no stone needed or special treatment.
Almost had a top on but circumstances dictated a topless loaf . All whole grains Yecoro Rojo, Spelt , and Rye with purchased Golden Temple Fine Durum Atta. 600g of flour combo , 150g of Trinity ( used date nectar as sweetener and buttermilk and EVOO) 360 g very very active levain . Misjudged the amount of H2O the flour was quite dry and needed to add +200g so 1600 g loaf in a 1400g pan! Ooops. Topless is the way to go.
I make Sourdough crusts and pre bake. Freeze and ready for impromptu dinners! I keep sauce in the freezer in pints and I buy Whole milk mozzarella and Monterey Jack ( can’t get Wisconsin Brick cheese). I use my 1970 sheet pans or my Detroit pans depending on how I feel. It’s all yum.
She’s 7 he’s 5! They love to bake and eat! Great kids .
forgot to resize! Sorry. 