Instructions: Firm Dough (La Pate Ferme): rarely used, except for regional large loaves. Consists of 52- 55% water, i.e., two cups of water to every 6 cups of flour.

When home bakers make the dough too firm, the bread has good shape and expansion, but a tight and dry texture.

Regular Dough(La Pate Batarde): used for most breads. Consists of 60-62% water or 2 1/2 cups water for every 6 cups of flour.

Moist Dough(La Pate Douce): used for bread sculpture, requires strong flour. Consists of 65% water or 2 3/4 cups water for every six cups of flour.

Very wet dough(La Pate Tres Molle): used by some Italian bakers. Consists of 70% water or 3 cups water for every six cups of water. Must be baked thoroughly so the crust wont be rubbery.

Jazzbels

Note: Joe Ortis uses mostly all-purpose flour in his recipes, so I thing the quantities of water refer to that flour, except for the Moist Dough.

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