By Yummy

Re: FAO Gerry re- Bread
09 May 2008 16:22

Just taken the loaf out of the oven and it is FANTASTIC can't believe it was so easy I think I might take a picture and send it over to you....chuffed to bits. Not tasted it yet though..proof of the pudding and all that !!
Only spot of bother I had was the change over of Cups to lbs and ozs I think I may have used too much water and therefore had to use quite a lot of extra flour when I formed the bread after the initial rise.
Which brings me to a question in this type of bread making do you think it matter what kind of cup you use as long as you use the same one throughout the recipe, it isn't as though I am combining fats, just flour, water salt and yeast, what do you think ?
Any info from anyone would be great. Thanks
Will definitely do it again.
Yummy

Replies

By gerry

Re: FAO Gerry re- Bread
09 May 2008 16:37

Well done. Yummy. Hope it's as good as it looks. I take it you used the NYT recipe you sent me.
I don't measure that way. My bread tins (wait while I get tin and tape-measure) are about 5in, 8in, 4in high. I measure three-quarter pint of water and don't weigh the flour. It takes as much as it absorbs. Anyway, half-pint of water will absorb roughly 1lb of flour. Never used cups but Delia has a conversion chart. Would love to see pic of bread. I meant to photograph mine yesterday but forgot.