General

Mixing it up - bread and pastries

Scaling -- Any Adjustments Besides Amounts?

Same results!!! Looking for thick crust?? Or help of any kind...

Rye flour

Canele de Bourdeaux with beeswax

refridgerated yeast

Another canele batch and this time right on

Canele - just a tad well done

Crumb control and finally some decent loaves

Advice needed please