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