The Curious Cook - Better Bread With Less Kneading - NYTimes.com

The Curious Cook - Better Bread With Less Kneading - NYTimes.com: "Look for recipes that give ingredient weights, and avoid measuring in cups and spoons, which include variable amounts of empty space. This will also let you calculate dough hydrations and avoid overly wet recipes. Just divide the total liquid weight by the total flour weight, and if the answer is much above 0.75, expect a relatively flat loaf."