The recipe in question is here
I've been questing after good sandwich bread for a long time. Almost all of my bread focus after I got into artisan breads has been on getting good sandwich bread. I found this recipe which looks flexible, versatile, and delicious. It's in the oven now right behind me, I'm awaiting the results. I did one loaf and I get a few rolls because I don't have two equal loaf pans.
I'm trying to make something that I can get consistently. I decided on the first attempt to stick to this pretty rigidly, and to try to get the weights, so I can put them into my bread calculator and scale. I decided to try and round off as close as possible, within margin of error, to keep it easy and consistent. Based on the recipe, I want to put up what I gathered the weights today. My question for this thread, is is my approaching this accurate? I understand accurate is relative. But does what I did make any sense at all? For the flour, I used a scoop (with the cup) and shake to loosen.
Please refer to the link for the original volume measurements, and let me know if you think these sound close and make sense.
Flour - 1100g (rounded from 1050) (i didn't weight each flour individually, i mixed it and measured it all together)
honey 14 g
Water 700 g (I'd imagine this is pretty accurate, as I can't imagine a lot of variation with water weights.)
15 g yeast(once again, .50 oz by weight, just converted to metric)
Salt 16 g (I used morton's non iodized salt, poured into a table spoon. i figured that would be the most generic measurement for weight so i didn't use my sea or kosher salt)
I really tried to pay close attention to the feel of the dough, which felt very nice, so i think this proportion will work in the future. I guess my main question is, is there a good practice to doing this when you're faced with volume measurements? Vol blows for consistency, and it pisses me off that respectable sites and cookbooks still don't include them a lot of the time. I'm trying to do as much as possible here. Thanks!
