On Wed, 23 Nov 2016 12:06:44 -0800 (PST), Cindy Hamilton
> wrote:

> On Wednesday, November 23, 2016 at 2:20:53 PM UTC-5, U.S. Janet B. wrote:
>
> > Wrong. "Generally" and cup of flour weighs 4.5 ounces. Depending
> > upon the type of flour, to be precise, the weight can go from 4.25
> > ounces to 4.75 ounces. If you have a recipe for bread that calls for
> > 6 cups of white flour, you should use 27 ounces of white flour. If,
> > on the other hand, you think that a cup of flour should weigh 5
> > ounces, you have over added flour by 3 ounces -- almost 3/4 of a cup
> > more. Then you add a generous amount of bench flour and you could
> > be up over a cup of flour. That flour sucks up liquid and makes your
> > bread dry as a finished product and stales more quickly. A lot of
> > people think that home made bread should be that way because that is
> > the way home made bread is -- "hearty."
> > Another way many make bread is by feel, adding flour as they go along
> > until it seems right. You want to add all the flour at once so that
> > all the flour becomes hydrated at the same time. Adding as you go
> > along means that you run the risk of the dough being too dry as the
> > last flour sucks up more liquid than you had planned on.
> > Janet US
>
> I don't make bread, but I do occasionally make pizza crust. The
> person who taught me (and gave me the recipe that I more-or-less
> follow) said, "For this recipe, don't use any bench flour. When
> it's been kneaded enough, it'll hold together and come up off
> the board with just a little encouragement from a bench scraper".
>
> He's right. It make a very soft dough (overnight rise) that's
> a little tricky to stretch into a pizza crust, but it's absolutely
> delicious.
>
Resting is also the trick to pasta dough. It's a bit too sticky right
after you put it together, but let it rest for half an hour and it's
perfect.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.