[Sca-cooks] Buying flour for bread

[Decker, Terry D.]

As I recall, there is an admonition on one of the manchet recipes, "eight
ounces in, six ounces out."

The average bread loaf recipe has about three cups of flour to 1 cup of
water or about 20 to 24 ounces of dough to produce approximately 16 ounces
of bread.  You lose much of the moisture in the baking.  The rest evaporates
slowly through the crust, until the crust is broken.  Then it dries out
fairly rapidly.

Heavier doughs and larger loaves retain more moisture.

Bear


> Bear said:
> > Also, there is usually a 20 to
> > 25% difference between the weight of the dough and the weight of the
> > finished loaf.
> Huh? Where did the extra wieght come from or go to? If you meant for
>
> a given volume, I would agree since the bread normally expands as
> it cooks. But if you start with a one pound loaf, it seems like you
> ought to end up with a one pound loaf. Does that much moisture boil
> off during the baking?
>
> --
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra