Mystery of too-small loaves of Artisan 5 minute/day bread
I just realized why the recipe (Soft American style sandwich bread) that's supposed to make 3 loaves at 1.5 lbs each was only making three barely-one-pound loaves.
The authors don't use the official weight of a cup of flour (120 g). They use the "scoop and sweep" method! Culinary technique travesty! Quelle horreur! I measured my own "scoop & sweep" and it came out to 157g average for unbleached all purpose flour. The white whole wheat ended up to be 162, but for consistency, I'm going to use the 158g/cup conversion factor for all kinds of flour. (They say NOT to sift, and don't use the large 2cup measuring cups since that packs down more.
Using this "scoop & sweep" method, for the 2-loaf version of the recipe I ended up with about 774 g flour total. (The original recipe was a 3 loaf recipe calling for 7 cups of unbleached all purpose flour.) It would have been 737g (4.666 * 1.58) but increased a bit since I added some extra wheat gluten to counteract the whole wheat's lack therof. With 2 cups water, it was more of a normal bread dough consistency. I added another 1 Tbsp water and it loosened up.
I would rather instead that they published the weights of flour...) I also wish they'd called out this fact in the first chapter when they're describing the rest of their tools, ingredients and techniques.
Still, I gotta admit, they make a mighty-fine and tasty loaf of bread.
The authors don't use the official weight of a cup of flour (120 g). They use the "scoop and sweep" method! Culinary technique travesty! Quelle horreur! I measured my own "scoop & sweep" and it came out to 157g average for unbleached all purpose flour. The white whole wheat ended up to be 162, but for consistency, I'm going to use the 158g/cup conversion factor for all kinds of flour. (They say NOT to sift, and don't use the large 2cup measuring cups since that packs down more.
Using this "scoop & sweep" method, for the 2-loaf version of the recipe I ended up with about 774 g flour total. (The original recipe was a 3 loaf recipe calling for 7 cups of unbleached all purpose flour.) It would have been 737g (4.666 * 1.58) but increased a bit since I added some extra wheat gluten to counteract the whole wheat's lack therof. With 2 cups water, it was more of a normal bread dough consistency. I added another 1 Tbsp water and it loosened up.
I would rather instead that they published the weights of flour...) I also wish they'd called out this fact in the first chapter when they're describing the rest of their tools, ingredients and techniques.
Still, I gotta admit, they make a mighty-fine and tasty loaf of bread.