The recipe within the blog using ounces is identical to one elsewhere called "King Arthur's Classic White Sandwich Bread" that uses grams. Both make the same 9 x 5 loaf.

The link labeled "Recipe in this Post" that starts the blog actually goes to "Walter Sands' Basic White Bread," which makes two 8 1/2 x 4 1/2 loaves.

The results are not identical.

Can anyone offer why the single-loaf recipe is consistently better than the double loaf recipe? Does Hamel still field questions from home? The single-loaf recipe is perfection, soft and fluffy with a close crumb, but never dense. The double-loaf recipe is not quite at the same level; it's fine for cinnamon swirl bread, but the plain loaves never have the same perfect texture as the larger loaf.

Are there technical reasons for this? As I follow the two recipes, the double-loaf version has 9% greater hydration than the single; is it that? Can I double the 9 x 5 recipe to make two loaves? What to do with yeast measurements when doubling? Thanks.

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