Bread Math
Sometimes you want a little less than the full Artisan Bread in 5 Minutes a Day Master Recipe. The basic unit here is a loaf.
Note that an eighth of a cup is 2 T., and ¾ T is 2 ¼ tsp. Note also that small measurements should be done by volume even when weights are provided (unless your scale is extraordinarily accurate).
Master Recipe
One Loaf
- ¾ c. lukewarm water
- 3/8 T yeast
- 3/8 T kosher salt
- 1 5/8 c. white flour
Variants
- 3/8 T caraway seed
- 1 3/8 c. white flour
- ¼ c. alternate flour(s)
Two Loaves
- 1 ½ c. lukewarm water
- ¾ T yeast
- ¾ T kosher salt
- 3 ¼ c. white flour
Variants
- ¾ T caraway seed
- 2 ¾ c. white flour
- ½ c. alternate flour(s)
Three Loaves
- 2 ¼ c. lukewarm water
- 1 1/8 T yeast
- 1 1/8 T kosher salt
- 4 7/8 c. white flour
Variants
- 1 1/8 T caraway seed
- 4 1/8 c. white flour
- ¾ c. alternate flour(s)
Four Loaves
- 3 c. (680 g.) water
- 1 ½ T (14 g.) yeast
- 1 ½ T (25 g.) kosher salt
- 6 ½ c. (910 g.) white flour
Variants
- 1 ½ T caraway seed
- 5 ½ c. white flour
- 1 c. alternate flour(s)
Olive Oil Dough
Also known as pizza dough.
2 Pizzas
- 1 3/8 c. (312.5 g.) water
- 1/8 c. (27.5 g.) fruity olive oil
- ½ T (5 g.) yeast
- ¾ T (12.5 g.) salt
- ½ T (7.5 g.) sugar
- 3 ¼ c. (460 g.) flour
2 2/3 Pizzas
- 1 5/6 c. (417 g.) water
- 1/6 c. (37 g.) fruity olive oil
- 2 tsp. (7 g.) yeast
- 1 T (17 g.) salt
- 2 tsp. (10 g.) sugar
- 4 1/3 c. (613 g.) flour
3 Pizzas
- 2 1/16 c. (469 g.) water
- 3 T (41 g.) fruity olive oil
- ¾ T (7.5 g.) yeast
- 1 1/8 T (19 g.) salt
- ¾ T (11 g.) sugar
- 4 7/8 c. (690 g.) flour
4 Pizzas
- 2 ¾ c. (625 g.) water
- ¼ c. (55 g.) fruity olive oil
- 1 T (10 g.) yeast
- 1 ½ T (25 g.) salt
- 1 T (15 g.) sugar
- 6 ½ c. (920 g.) flour