I have been using this recipe for a while with great success. I never have to use any more than 5c plus 2c of flour and usually get three perfect loaves, and though the ingredient list calls for 1/3 c honey and the method tells you to add it twice - I only add the 1/3c. I wanted to share though, today I decided to use the Richard Bertinet method of working the dough, and oh my gosh the difference. My bread is almost ready to come out of the oven, and it is twice as big as usual. My loaves are HUGE! They are almost touching the top burner, and they kind of stuck together because I didn't space them enough for that amount of growth in size, and I've had to move them apart. I will probably be able to get 4-5 loaves with the same recipe just because of his method. If you haven't tried it. youtube it and give it a go. If you are looking for a fluffier lighter loaf this is probably the answer.
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I have been using this recipe for a while with great success. I never have to use any more...