In message lid...
"Darrell Greenwood" recommended=20

http://www.nyx.net/~dgreenw/howdoige...tyloaf.html=20

It is perhaps significant that that particular piece was submitted
by a professional baker (one who bakes as a vocation). He uses
a number of words and concepts which are possibly not familiar=20
to a novice, or, to say the least, are wanting for further elaboration,
for instance:

correct consistency=20
percent hydration
fermentation=20
kneading
dividing and rounding
prefermentation stages
sponge=20
leaven=20
active starter.
shaping
finished loaf=20
plastic doughs
elastic and extensible doughs
well hydrated
well kneaded=20
pre-shape
pre-stretch=20
dough structure
gluten tension=20
underproofing=20
overproofing
perfect proofing

Personally, I am most joyfully titillated by the concept of perfect=20
proofing.=20

When it comes to=20

weigh rather than volume-measure ingredients

I think that is an arbitrary stringency. But for one who does have
a scale or balance, calibrating the measuring cup in terms of=20
ounces or grams of flour makes good sense.

Regards to=20

very sharp knife

http://www.nyx.net/~dgreenw/razorsharpknives.html

is very good. But, if you are short on time, a razor blade will
do the job. =20

With regard to the possibility that old Julie will get all of the=20
information she needs by asking several questions, we can only
hope.

Here is a place where there are not so many words from=20
Professional Baking 101:

http://home.att.net/~carlsfriends/di.../panbread.html

and a simple way of making loaves which have a slightly artisanal
appearance:

http://home.att.net/~dick.adams/EZSDLoaves

for what its worth.

--=20
Dick Adams
firstname dot lastnameat bigfoot dot com