The peculiarity about this recipe (from the home baker’s point of view, anyway) is that the recipe manages its ingredients by mass rather than volume
I suspect this is less peculiar on this side of the Atlantic - I'm perfectly used to weighing baking ingredients, and am always slightly suspicious of volume-measured recipes.
(Having said which, the loaf of bread downstairs was measured neither by weight nor volume - I just emptied the end of a bag of flour into the bowl, added a bit of salt and a generous amount of dried yeast, and then added enough water to get the right texture of dough. The result rose rather slowly, probably due to being somewhat old yeast, but baked nicely and is a good crumb, not too solid but not too light either.)
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timeasmymeasure
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Date: 2013-06-02 02:05 pm (UTC)I suspect this is less peculiar on this side of the Atlantic - I'm perfectly used to weighing baking ingredients, and am always slightly suspicious of volume-measured recipes.
(Having said which, the loaf of bread downstairs was measured neither by weight nor volume - I just emptied the end of a bag of flour into the bowl, added a bit of salt and a generous amount of dried yeast, and then added enough water to get the right texture of dough. The result rose rather slowly, probably due to being somewhat old yeast, but baked nicely and is a good crumb, not too solid but not too light either.)