BREAD
I investigated the bread a long time ago. Yes it's 60 grammes in total - info added later for clarity in some non-print source. Yes the 2010 book says 2 slices - but it's based on French 'Pain complet', and what I remember from the bakers is quite a bit whiter (think crusty white load with added wheat bran), and a different shape so the slices are quite a bit smaller. I pursued this because my bread is normally home made stoneground wholemeal or rye, much denser than the industrial supermarket loaf, so I only ever had one slice of *my* bread *and* I had to be careful to slice it thin enough.
But if the two slices works for you then that's great and stick with it. I have a bit of an *issue* with bread portions because I like it too much so I've always had to keep an eye on it, so *ONE* it a good rule for me. As I got more confident (and kept losing in my first bout of conso) I 'diversified' into other bread items, so I would have one small roll, one bagel, one tortilla wrap, one pita bread (all WM) which all seem to fall into the 60-80g range, which made life a lot more interesting.
OATBRAN QUANTITIES
Another inconsistency that's been done to death and look like the chat moderators are not all singing from the UK hymn sheet. The original French instructions use *dessert spoons*, that's where the 2.5 for conso comes from afaik. but have a look at the weights they quote. I'm sure my huge TB is 15gr. And do you heap or not? Weighing at the start is helpful to find out what kind of spoon you are using.
Most people are best served by 1.5Attack - 2Cruise - 2Conso - 3Stab