Mike Avery wrote:
> The alternative is to weigh. Here is a variation of the same recipe,
> again for 3, larger, loaves. (The version I use includes poolish and
> autolyse, I had to convert it on the fly for this post. I hope I didn't
> make any big mistakes.)
>

Of course I made a mistake. It was inevitable. I forgot the salt. All
21 grams of it. I'll put a line in below, in case anyone wants to try
this recipe...
> Put a bowl on the scales, zero the scales.
>
> Break 1 egg into the bowl and then add water until the weight is 800
> grams. (Eggs vary in weight, I want about 800 grams of total liquid here.)
>
> Zero the scales, add 110 grams of honey.
>
> Zero the scales and add 66 grams of butter (no need to melt it, it'll
> melt as you knead the dough, but do cut into smallish pieces).
>
> Zero the scales and add 800 grams of all-purpose flour.
> Zero the scales and add 740 grams of whole wheat flour.
>
Zero the scales and add 21 grams of salt.
> Zero the scales and add 7 grams of instant yeast. (I think this is
> about an envelope....)
>
> Mix, knead, proof, shape into loaves, allow to rise and bake at 350F for
> about 35 minutes.
Enjoy!
Mike