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Bread machine recipes are often somewhat smaller than standard bread recipes, and are sometimes standardized based on the capacity of the machine's pan; most common in the United States market are 1.5 lb/700 g units, and the majority of recipes are written for that capacity; however, 2 lb/900 g units are not uncommon.
In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]
Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt. For centuries, French villages had communal ovens where the townsfolk would bring their dough to be baked, and the loaves weighed from 1.5 to 5.5 kilograms (3–12 lb).
The Roux Brothers used a ratio of 700 g (1.5 lb) butter to 1 kg (2.2 lb) flour. The normal preparation method is to make the dough, let it rise to double its volume at room temperature, and then punch it down and let it rise again in the refrigerator for varying periods (according to the recipe), retarding the dough to develop the flavor. [ 10 ]
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By February, the soldier's daily ration included "one and a half pounds of standard bread made from two-thirds rye and one-third wheat, 120 grams of pure wheat white bread, 300 grams of meat (including head and offal), 240 grams of dried vegetables or two pounds of potatoes, 1/30th of a pound of salt, and 1/16th of a pint of brandy."
Hybrid of wheat and rye, grown similarly to rye. [92] Rye: 35 25 20 12 13 Important in cold climates. Rye grain is used for flour, bread, beer, crispbread, some whiskeys, some vodkas, and animal fodder. [92] Fonio: 0.18 0.15 0.31 0.56 — Several varieties are grown as food crops in Africa. [92]
In December 1942, police in Épernay seized more than 330 kg (730 lb) of wheat, 45 kg (99 lb) of oats, 65 kg (143 lb) of rye, 55 kg (121 lb) of barley, 72 kg (159 lb) of flour, 27 kg (60 lb) of meat, and 45 kg (99 lb) of lentils. Luggage searches were routine, but there were too many travelers for the inspectors to open every suitcase.
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