"Bob" > in message=20

asked, with respect to
> http://home.att.net/~carlsfriends/di.../panbread.html

> [ ... ]

Are these figures correct?

It works for me and for several others. Probably it will not
work for you, however, so why don't you find or develop
another procedure? (Come back when you are finished!)

> BTW, nice looking bread except the holes in the crumb=20
> are rather small for such a slack dough.

Mikey likes the stuff on top not to leak through the holes. =20
My guess is that my dough comes to 60-65 per cent=20
(Bakers') hydration. That results from adjustment (adding=20
flour) towards the end of kneading. Firm dough rises more=20
vertically, but does not satisfy the fanciers of huge holes.

> I wonder if that is the consequence of baking in a rather=20
> lower temperature than I bake at? (I bake at 425F=20
> and you baked this at 375F).

Sometimes I bake at 425=B0F. For instance:
http://home.att.net/~dick.adams/EZSDLoaves

But who actually knows what the numbers on the oven=20
regulator mean?

--=20
Dick Adams
<firstname> dot <lastname>at bigfoot dot com