by Don Treeger
People ask Joe Santos all the time for the recipe for the star bread at his Italian Bread Shop. But even if he could give it to you – it's mostly in his head, and he measures flour and sugar by the the scoopful relying on look, feel and experience – yours wouldn't turn out right at home. The dough would never get the right consistency.
"It's rolled. You see. I'll show you," Santos said. He flipped a switch on the wall in a back room of his shop at 187 Orange St. A giant machine came to life with a start and started rumbling like a hungry beast. "You see? The dough gets rolled in there," he said. "That makes the dough right."
Source: http://www.masslive.com/
