French-Style Bread / The 1,000 g Flour Batch

One dough led to three different shaping questions. Keeping their bake instructions separate is the useful part of this record.

The pan-loaf recap uses a kilogram of AP flour, instant yeast, honey, and softened salted butter. It yields roughly 1.73 kg of dough, so a half batch is closer to 867 g than an exact 865 g. The source's portion weights were approximate.

The later free-standing loaf was shaped on a cookie sheet instead of going into a pan. Advice changed to 400°F, three or four diagonal scores, and roughly 25–32 minutes for a half-batch loaf, beginning checks after 23–25 minutes. Those timings belong to that proposed shape, not every loaf size.

For stromboli, the conversation proposed using the dough after its first rise, rolling a half batch into approximately a 12 × 16-inch rectangle, leaving a bare border, sealing seam and ends, and giving it only a short final rest. Cheese and cured meats were suggested, with sauce on the side to reduce sogginess. Exact filling quantities and a finished result were never recorded, so this remains a variation note rather than a complete tested stromboli recipe.

The earlier FOOD-001 formula remains useful as a separate smaller batch. This later recipe changes more than pan shape: flour, water, yeast, honey, butter, and salt quantities all differ. Mixing the ingredient list from one version with the method assumptions of another would lose the point of keeping the revisions.