Just got a hold of Pillsbury Best Bread Flour, which I’d just used to make a half-batch of BreadIn5 stored dough … I’ve made the dough so many times without referring to the recipe book. Like the authors said, just follow the 6-3-3-13 rule, which makes a double portion of stored dough (enough for about 8 1-lb loaves.

For half a portion (for about 2 single pound loaves), here’s what I’d mixed together:
1 lb (454g) Pillsbury Best Bread Flour
1 1/2 cups lukewarm water + additional about 1/6 cup water as the bread flour needs more water
1/2 tablespoon (7.5mL) salt
3/4 tablespoon (about 10mL) instant yeast

Here’s what it looks like after letting it rise for 2 hours at room temperature (which is a balmy 86F (30C) where I live).

Can’t wait to make a loaf out of this bread flour! 🙂