I gave this recipe two stars, although this may be a great recipe we home bakers will never know, a few problems with the recipe, 1, it is measured by volume and not weight and this is a big problem if you want consistency since a cup of flour by volume can change from batch to batch because of the density of the flour size of measuring cup and compaction of the flour in the cup. This goes for all ingredients, they should be measured by weight not volume. 2, your adding the salt right away this should be added later as salt inhibits yeast growth you should wait until after the first rest but you do not have a resting period in your recipe instructions which is my next point. 3, you do not allow a resting after the first mixing to allow gluten to form. 4, your water should not reach a temp of 110 although this will not kill the yeast it will cause it to rise to fast. like I stated at the start, this is probably a very good recipe but we will never know unless someone would like to take the time to experiment and give us this recipe by weight in grams or oz. not cups or teaspoon. bread making is almost like being in chemistry and the amounts of each ingredient is that important. if you doubt me then go ask any local baker if they use volume, you will be laughed at. I learned all this by taking a professional bread makers class. it was very helpful in my homemade bread making venture. I would suggest that anyone who has not taken a bread making class to do so.
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I gave this recipe two stars, although this may be a great recipe we home bakers will never...