Can't speak to the bread machine recipes -- I use a Kitchenaid too -- but
according to Joe Ortiz in his "The Village Baker" the dough needs to be scaled
at 110% to 115% of the finished loaf weight. So, a 1 pound loaf will start out
at at least 17.6 ounces of dough. (His example gives a 1 pound loaf 3 extra
ounces, but by my calculations, that would be closer to 20% bigger than the
finished loaf.)
Gregory Ross
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Okay, all you ABM users....
I don't have an ABM, I use a KitchenAid mixer, but I have recently
bought a baking scale, so now I can weigh my dough and ingredients.
My question is: when you have an ABM recipe that states the weight of
the loaf, i.e. 1 pound, 1 1/2 pound, 2 pound, does that refer to the
weight of the finished loaf or the weight of the dough that is baked to
make the finished loaf? This information would help me some in
converting your recipes back to traditional format.
Thanks!
Keep Baking Bread!
Ruth
"The Lord will keep you from all harm--he will watch over your life."
Psalm 121:7