Bread-Bakers v102.n005.20

Hi All:

I have been a major fan / lurker for years, and I have received so much 
good information from the digests, and I really appreciate it and all the 
work you all do.  So many yummy recipes, and so little time!

My queries are as follows:

1.  When General Mills first came out with their "unbleached flour" (yes, 
I'm that old!) they had a recipe on the back of the 5# bag for just a plain 
batter bread.  I kept it for years, and it was excellent, especially for 
grilled cheese sandwiches when it melted into all the nooks and crannies. 
When moving, I lost the recipe, and I have even called GM, and they can't 
help me.  I have done a search of the archives, and can't seem to find it. 
If anyone has it, I would really appreciate a copy.

2.  When using bannetons, I find it very difficult to tip the dough out 
onto a peel without deflating it.  Anyone have any tips on doing this?  I 
know that the more "slack" dough is preferable, but I just can't seem to 
get the hang of doing it right.

3.  I would like to find out the best way to "par bake" breads.  I can only 
bake on the weekends, and I usually make multiple loaves.  I have tried 
freezing the dough before the first rise, partially baking, and then 
freezing.  I'd like to know what you find most successful.

TIA

CJC