[Sca-cooks] Buying flour for bread

[Nancy Kiel]

And then, of course, there's always the baker's apprentice, stealing parts
of loaves fom under the table....



Nancy Kiel
nancy_kiel at hotmail.com
A foolish consistency is the hobgoblin of little minds.   Emerson





>From: "Decker, Terry D." <TerryD at Health.State.OK.US>
>Reply-To: sca-cooks at ansteorra.org
>To: "'sca-cooks at ansteorra.org'" <sca-cooks at ansteorra.org>
>Subject: [Sca-cooks] Buying flour for bread
>Date: Fri, 13 Dec 2002 09:15:24 -0600
>
>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
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