Can someone explain.. (bread making measurements)

[ur_funneh]

I am new to baking and this is going to be my first bread recipe. I decided to only post the ingredients needed because that is my main focal point of my question.

This might sound silly to the avid baker but I'm scratching my head trying to figure this out and if anyone can help would be great, so here it goes.

I just finished making the Poolish (its fermenting for 12 hours like the recipe states), and Im going to do the final flour tomorrow morning but in the first line of the final dough, it states;

1lb., 5.4 oz (does this mean I need to put in the bowl a pound of flour + 5.4 oz? If so, why not give me the total weigh in ouncez? Weird but ok thats my first question.

Second question which is equally important the most mind boggling is, it states;

1 lb., 5.2 oz (the poolish), well I googled the weight and 1lb= 16 ounces, so is it trying to tell me that my poolish which asked me for 10.6 oz ferments the next morning to a whopping 21.2 oz?? (double?) based on 1lb.,5.2=21.5oz?

Sorry if this sounds confusing you might need to re-read it a couple of times but basically the final dough asks for over a pound of flour and yet at the bottom of the list of ingredients it states the poolish is almost the same when in doubt I started the poolish with much less than a pound (10 oz). Thanks to anyone who can help.

Link to recipe: http://www.breadcetera.com/?p=8 (French Baguette)


http://i40.tinypic.com/fyobwz.png

[uzi969]

First question answer is yes. According to the recipe you need to put in a bowl 1lb. + 5.4oz flour or rather 21.4oz flour. It is simply format that they don't provide the total weight in oz., just the authors/editors formatting preference.

Remember that the Poolish contains 10.6oz flour and 10.6oz water, so its total weight is 21.2oz or 1lb 5.2oz. Therefore, according to the recipe you simply add it to the final dough mixture and no not need to add any extra flour.

[ur_funneh]

Excellent thank you, I will post a picture of the final product for the sake of my first bread recipe.

Once again thank you, I never would of thought to add the water metrics to the equation.