The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.


Mike P's picture
Mike P


Floyd I used your recipe for Oatmeal bread with Cinnamon and Raisins. When I am mixing my dough I save some of the flour from the recipe for the last bit of kneading. But I found I didnt use the flour which amounted to about a half cup. I usually have flour left over when I make French Bread as well, using Peter Reinharts recipe.  The altitude where I live is over 3500 feet.  Will that make a difference?? And the climate is very dry. I want to use all of the flour to make the amount of dough the recipe calls for, so I am wondering what would be the highest percentage of water to flour that I could use??

 I have had more problems but if you or anyone else  could help with this one for now,  I would appreciate it. Thanks.