998 gram (2 lb 3 oz) split tin loaf.

Started with 1 kg bread flour, 600 g water at ~30°C, 40 g sugar, 18 g salt and 7 g (1 sachet) of instant yeast.

If I had a tin of yeast I would have used a little more, maybe 10g, but I didn't want to use 2 whole sachets on this so was prepared for a slow rise. In the event it wasn't slow at all, catching me by surprise by more than doubling in less then an hour and a half.

What with losses to the bowl, bench, hands and evaporation the dough after first rise weighed 1,646 grams and two thirds of that or 1,097 g, was shaped for the tin and given a second rise. (The remaining dough is in the fridge and may be used tomorrow.)

Baked in a 200°C/400°F oven for 40 minutes.

The observant will have noted that it lost 99 grams or 9% of its weight which will be water cooked off in the baking and cooling.