I made these twice with great results and then used the same dough to make baguettes which also worked well. I bake in the UK and our flour is different (as you know). For your all purpose flour I substitute half-in-half our plain flour (low Protein) with high protein imported Canadian flour. It seems to work. In 1987 and then in 1994 I spent two separate semesters at Dartmouth while my husband taught there and I have very happy memories of your Vermont store. It is lovely to have found this blog. I use my King Arthur anniversary cookbook all the time. We are glad to be part of your good memories. Thank you for sharing this with us. ~Amy

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