Hello, I do a fair amount of baking, but I'm not a bread maker per se. I have been watching a great PBS show about baking....a show across the pond. So, I've learned a little about a lot of things. Does this method work with all dough's or just bread dough? The method supports the statement of the PBS baking show male judge who says a slow proof gives a better tasting bread. I made a cherry chocolate loaf (recipe from the show) and it came out pretty good and I'm excited to apply these tips to this loaf. Does adding ingredients like glace cherries and chocolate chips alter the method? Is there any chance you might do some recipes from that show? Their baking is quite different than ours. The male judge said once during an "American Pie" challenge that "to make a good American Pie you almost have to make it British". Or words to that effect. I was somewhat insulted.....but who am I, right? I loved the comparison pictures. My favorite part of your blog along with the "how to" pictures. Thank you so much for sharing your skill and knowledge with the baking community.

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