Thanks for the recipe! I subbed white whole wheat for the all purpose flour, 17 ounces, didn't measure in cups. I also added 4 tbsp vital wheat gluten. I did not have any milk powder so I just left it out, but I wish I had seen the advice about using milk instead. Anyway, I followed all the other directions to a tee an they turned out great! Really nice flavor from the long rise, nice and chewy and bubbly on the inside. Also, the advice about using a dough scraper instead of spatula was right on, I broke my spatula turning the dough.

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