The Saturday White Bread

recipes.oregonlive.com

Mark

7 ¾ cups white all-purpose flour (1,000 grams; do not use high-protein bread flour)

3 ⅛ cups water (720 grams; 90 to 95 degrees)

1 tablespoon plus 1 scant teaspoon fine sea salt (21 grams)

1 teaspoon instant active dry yeast (4 grams)

Directions at recipes.oregonlive.com

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