Since all the positive comments I made the dough today. Tomorrow is the test. I expect to make it in a 5x9 loaf pan (I think it an easier form for making standard French bread). Based on prior comments this would be 1.5lbs of dough (correct?). I would also like to make rolls (some small twisted ones if I could). Any suggestions on how much each roll should weigh and how to shape? Yes, I think 1 1/2 lb. of dough would do well in a 9 x 5 pan. Rolls are usually about 3 oz. Since the dough is so sticky, I think shaping would be pretty tough. You could try rolling in flour and tying some simple knots; or rolling in sesame seeds and just making plain rounds. Bake for about 25 minutes at 350°F. Good luck - PJH

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