This is now my default bread recipe. I've been working on it for a while. I weigh ingredients as it is more accurate than measuring cups.
Here's the result and yes I didn't shape one loaf well 🙂 also made large applesauce muffins (with dates, walnuts and semi-sweet chocolate chips) today too.
@NorthernInvader I've been baking my own bread over the past few months as well, but gluten free. I weigh the ingredients but am thinking about translating the grams for each ingredient into volume measurements to speed things up. Made hamburger buns for myself today, but not with yeast. They look a little unusual, but made for a decent burger. 😜
@REDonaldAuthor The problem with volume measurements of dry good is moisture content. As those ingredients "age" they lose moisture and 1 cup of dry flour will have a different volume than one with fresh flour.
@NorthernInvader Ever since "home ec" in high school, I've wondered how important exact measurements of recipe ingredients are. If they need to be so precise, why are they rounded out to cups and half cups and quarter cups instead of something like 3.74 ounces? or 2/3 of a teaspoon? The recipe I use for my bread has 120 grams or 80 grams - nice round numbers. Why not 114 or 82? I suspect in the old days bakers (or grandmas) just "measured" with their eyes. 😉
@REDonaldAuthor many did but they also had failures. The reason the recipes are so precise is because the bakers who created them designed them to be easily reproduced with the same results each time. IOW consistency. The big difference between cooking and baking is that in essence baking is chemistry where if you err in the formula the end result can easily fail, and cooking is experimenting with flavours, textures, balance tastes (acid, sweets etc.)where exact measurements aren't as important.