Not really, no.
that's affected solely by the ratio of starch to water, how good your yeast is and how big the loaf is. Since flours vary in starch content, by a country mile the best way to get consistent loaves is to make consistent dough texture. weighing ingredients only works if you always use the same batch of the same flour and that's not practical in a domestic kitchen.

If I end up with too much dough then I make more loaves. I don't just bake all the dough as one random loaf, obviously that would fuck things up.
( the mighty badger Aphrodite, on a bar stool, by your side, Fri 10 Sep 2010, 13:55, Reply)