Thanks all for the compliments

I bakes a couple das ago also. I think next week I will do the bread loaf tins and see how it works.

The last couple of times I eliminate the ovah night rest/proofing in fridge part. I start the dough after lunch and go through the stretching process then before bed I do the last stretch and into the Dutch Oven bowl. I cover and set on counter and bake in the morning. I have been getting excellent proofing/rise doing it this way. Here is the bake.

Snowy, I've been doing the same, the dough rises beautifully overnite at a coolish room temp.

You ever sell any bread?

That’s why we have decimal point, but on breads I’ve always just used volume measurements, I believe on a chocolate cake I used a scale but I’ve never had any trouble, on meat processing I always use a scale.

I don't

Just family...and personal consumption

I am going to purchase more tins...

So I can make 4 loafs at a time..

Yes, same results and less hours. I'm like you I seem to get a better proofing and a consistent rise doing that way.

One thing I’ve had trouble with is putting too many in the oven at one time they don’t cook right, I think it’s because of too much cold and too tight so they don’t cook evenly.