The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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voodoochild16's picture

Avoiding Food In A Bakery?

February 12, 2013 - 7:58pm -- voodoochild16

Hey all,

I assume most of you guy's on this site work in a Bakery of some sort, I am just wondering if any of you who have had success in maintaining a healthy weight, how all of you avoided eating the foods we make in a Bakery?. This is a huge struggle for me. I am gaining weight and it just won't stop.. thanks in advance!.

Oh and the food I eat is obviously strudels, doughnuts, cookies, etc.

PastryPaul's picture
PastryPaul

This is the time of year when I adjust, test, convert and create reicpes and formuale. I have no doubt that many cookbook authors lurk these pages, and this rant is, respectfully aimed at you or your publishers, or both.

We all know that scaling ingredients is the way to go, yet most books, and internet recipes etc. insist on providing volume measurements. Some might say this is old... The topic of weight of flour has been discussed ad nauseum here and many other places. Knowing what a cup of flour SHOULD weigh in no way helps in converting recipes.

When an author writes up his/her recipe he/she is trying to get a quantity across. Saying "1 cup" is meaningless. US cups are 237ml, UK Imperial cups are 285, and Australian cups are 250. To further complicate the issue, some authors say to scoop, some spoon and level, yet others advocate fluff, spoon and level. If I know that my AP's true weight is 123g per US cup, it does not help me when I have no idea what you, the author, intended the conversion to be.

http://www.artisanbreadinfive.com/2008/10/18/no-knead-whole-grain-baguette-buns-with-extra-sourdough-kick-this-time-weigh-out-the-ingredients points out what they assume a cup of flour and a cup of water are. I appreciate the effort, Jeff and Zoe.

I am very perplexed since I assume every single formula and recipe started out weight-based and was converted to volume in an effort to reach mainsteam home-based cooks. If I may make a suggestion, stop insulting your readers' intelligence and stop dumbing down recipes. At the very least, put a note in the book of what you mean by "a cup." There's nothing worse for an author's reputation than having recipes that don't work out. True, the recipe's failure is probably due to faulty measurement on the reader side, but they will blame you.

Here's another idea... one that your publishers might love... Build a companion web site where you can actually sell scales to your readers!

Zoe and Jeff use 140g per cup, many others use 150g per cup. Maybe you guys can just post here what you mean by "cup" of flour etc.

End of rant

cranbo's picture
cranbo

I wanted a quick reference list for dough ball sizes for common items I bake: breads, rolls, pizza. I haven't found one on TFL, maybe it's here, but no luck yet. So I figured I'd share what I have so far.

14" pizza, thin crust, NYC style: 450g
14" pizza, medium "american" crust style: 540g
Personal (plate-sized) pizza: 175g (thin) - 250g (thicker)
Regular free-form loaf (boule) of sourdough: 1000g
Small free-form loaf (boule): 750g
"Standard" loaf-pan loaf (9.25" x5.25"x2.75"), light lean bread: 800g
"Standard" loaf-pan loaf (9.25" x5.25"x2.75"), heavier multigrain bread or sourdough: 1100g
12" hoagie/sandwich roll: 227g
Standard baguette: 340g
Home oven baguette: 200-250g
Large pretzel: 160g
6"/7" hoagie/sandwich roll: 113g
Bagel: 96-113g
Burger & hot dog buns: 92g
Small soft dinner roll: 48g


Feel free to comment or add other recommended values.

pietro79's picture

understanding ounces--basic question

June 3, 2009 - 7:15pm -- pietro79
Forums: 

Hello


I am Canadian, and would like to understand ounces.


There are fluid ounces for measuring volume, and avoirdupois ounces for measuring mass


So on this site for example, when recipes are posted in ounces, are all ingredients stated in ounces "ounces by weight" (avoirdupois), unless otherwise specified?


 


Thanks,


Pietro

phxdog's picture

Reformed Recipe Slave

May 11, 2009 - 11:15am -- phxdog

This weekend I baked 4 French Bread boules (a recipe by Danielle Forestier from a PBS segment with Julia Child). Iv'e always had good success following this recipe, but these loaves were great. They did not collapse during the final proof. I scored them in one stroke rather than my normal hacking several times. The crust was golden, crisp and actually "sang" as I pulled them from the ovens (I had begun to think you guys were all high when you mentioned this could happen). The crumb was perfect, and they tasted great.

squatteam's picture

Weight versus Volume...I've got some weird thoughts about this.

June 9, 2008 - 3:58am -- squatteam
Forums: 

Without really thinking about the 'why' of it I went out and bought a nice little digital scale to use for my baking. When I went to explain to my 8-yr old DD why we would weigh the flour rather than just measure it in a cup I had to stop. Can someone please explain away this weird thought I have of flour soup??? Imagine if you will, a bag of flour (for sake of argument only) that is 50% water weight. If I put 1 1/3 cups of water in my recipe and 2 pounds of flour just how much flour am I really putting in? If flour is wetter it weighs more so you'd put in less actual flour, right?

harrygermany's picture

scaling and measuring - weights against volumes

October 27, 2007 - 3:24pm -- harrygermany
Forums: 

Hi everyone,

I am very new to the way how American amateur bakers measure their ingredients for baking a bread.

As you might have found out I am from Germany (small country in central Europe ;-)
There we also have many amateur bakers.

And because of cold climate farmers grow rye besides a not too good wheat. And that since hundreds of years.

So our bread baking tradition is a rye-bread tradition.
In southern Europe they have wheat breads.

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