I have to get off now but I've had great hatzlacha with Rebbetzin Kanievsky's as in the biography, not the BY cookbook. I use Costco bread flour. I divide the 50 lb. bag in ten portions (may or may not be 17 cups but I assume it's 5 lbs), start with one bag, and then add fistfuls of flour till it's just right. I knead by hand.
