Roughly one and a quarter parts liquid to three parts flour? No, no, no...a hydration in the low 40's is way, way too low. It's no wonder everyone gets a tight crumb! Hydration should be around 55%-65%. Sure enough, I ended up adding around .5 of a cup of water while the machine was kneading because the dough was too dry and kept "knocking." This additional water didn't affect the tight crumb. Also, .25 oz. of yeast is roughly 2 1/4 tsp.
This a good simple recipe for white bread. Don't forget to let the loaf cool before slicing or it'll be gummy. Enjoy!
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Roughly one and a quarter parts liquid to three parts flour? No, no, no...a hydration in the...