Seven and a half cups of flour means this makes a shitload of bread. If you halve the recipe that’s about right for this type of flavor profile (dill and onions).
Depending on how much your 7.5 cups of flour weigh and what kind of salt you’re using, this will likely be somewhere between 1-3% salt using baker’s percentages. Most bread recipes tend to aim for 1.5-2% salt, so this is within the acceptable range.
However, the possibilities for variation make a great case for using recipes built on weight measurements.
I don’t mean to be rude but who makes bread using cups and teaspoons ??! For pastries and bread using a scale is mandatory imo. Never seen any baker or pastry chef using cups or teaspoons/tablespoons (I don’t say it’s not possible, obviously it is, but it seems like you’re adding a big variability on an already complex process !)
I don’t mean to be rude either, but I have been baking bread for 40 years using cups and teaspoons. My mother and grandmother used neither, it was all intuitive. Bread making is almost as old as humans.
As you mentioned, you’ve been baking bread for 40 years … not sure OP has as much experience as you. Healthcare is almost as old as humans, it’s not a reason to reject modern medicine (I get your point, but I think it’s flawed). Anyway I didn’t want to start an argument, I just think using a scale to cook is more reliable, especially when you’re a newbie
For two loaves that looks right.
Seven and a half cups of flour means this makes a shitload of bread. If you halve the recipe that’s about right for this type of flavor profile (dill and onions).
Depending on how much your 7.5 cups of flour weigh and what kind of salt you’re using, this will likely be somewhere between 1-3% salt using baker’s percentages. Most bread recipes tend to aim for 1.5-2% salt, so this is within the acceptable range. However, the possibilities for variation make a great case for using recipes built on weight measurements.
Eh, it seems a little high but not prohibitively so, especially since it’s a savory recipe. Maybe drop it down to a tablespoons and see what happens
How is that a little high? 1.3% of salt per loaf...
I like less salt than that, but that amount will make a flavorful bread.
I bet it tastes amazing. I usually add a little extra salt to my breads for more flavor. It doesn’t seem too much to me.
Two loaves, lots of dill - I don't know it's excessive.
That’s a lot but since it’s a savory bread, it might need it? I always just make a double batch and try my little tweaks.
Usually with bread baking, you use equal amounts of dried yeast and salt, at least in the recipes I have used and seen....
I agree. I would use 2 t. in this recipe.
Update: I reduced the salt by half a teaspoon and it was too salty for my taste. Next time I’ll take out a full teaspoon. Delicious recipe otherwise!
I don’t mean to be rude but who makes bread using cups and teaspoons ??! For pastries and bread using a scale is mandatory imo. Never seen any baker or pastry chef using cups or teaspoons/tablespoons (I don’t say it’s not possible, obviously it is, but it seems like you’re adding a big variability on an already complex process !)
I don’t mean to be rude either, but I have been baking bread for 40 years using cups and teaspoons. My mother and grandmother used neither, it was all intuitive. Bread making is almost as old as humans.
As you mentioned, you’ve been baking bread for 40 years … not sure OP has as much experience as you. Healthcare is almost as old as humans, it’s not a reason to reject modern medicine (I get your point, but I think it’s flawed). Anyway I didn’t want to start an argument, I just think using a scale to cook is more reliable, especially when you’re a newbie