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A dough with very high hydration. 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]
The stone remains widely used in the United Kingdom and Ireland for human body weight: in those countries people may commonly be said to weigh, e.g., "11 stone 4" (11 stones and 4 pounds), rather than "72 kilograms" as in most of the other countries, or "158 pounds", the conventional way of expressing the same weight in the US and in Canada. [38]
1 fluid ounce of water weighs approximately 1 ounce so a recipe calling for a UK pint (20 fl oz) of water can be substituted with 20 oz of water. More accurate measurements become important in the large volumes used in commercial food production. Also, a home cook can use greater precision at times.
"World Famous Three Pound Cinnamon Roll" – a massive freshly baked cinnamon roll (made from 100 pounds of dough, rolled and layered with cinnamon-sugar and 4-pounds of melted butter), sliced into 27 cinnamon rolls, layered with butter and 8-ounce of icing.
This requires the use of the extra-virgin olive oil that you use for daily cooking. Before you ask, no—the eggs do not taste like olive oil. They taste more like eggs, without the dulling effect ...
The imperial system has a hundredweight, defined as eight stone of 14 lb each, or 112 lb (50.802 345 44 kg), whereas a US hundredweight is 100 lb (45.359 237 kg). In both systems, 20 hundredweights make a ton. In the US, the terms long ton (2240 lb, 1 016.046 9088 kg) and short ton (2000 lb; 907.184 74 kg) are used.
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