The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

AB5 weight equivalents in recipes

Postal Grunt's picture
Postal Grunt

AB5 weight equivalents in recipes

It seems that I just can't leave well enough alone some days. Even though I just added a stand mixer to the tool box, I had to borrow a copy of "Artisan Breads in 5 Minutes" from the local library when I saw it standing there on the shelf.


Everybody that has read or skimmed through the book already knows that the recipes are printed using volume rather than weight for quantities. I googled the book's website looking for any info on baker's percentages or weight of ingredients I could find. So far, I've found 140g for an AP flour cup weight and 135g for whole wheat. Water is listed as weighing in at 225g for a cup.


I took a chance and mixed a half recipe of light whole wheat for baking tomorrow morning and it looks like 76% poolish to me.


Has anyone else come to the same percentage and weight equivalents? I'm not heavily invested in this exercise, it's mostly done out of curiosity so if I missed something, I'll happily read about your experience and suggestions. When Thursday morning comes around, I'll be back to using my starter.

LindyD's picture
LindyD

They have a pretty good website - you'll find their weight conversions here

Postal Grunt's picture
Postal Grunt

I did go by their website and found the FAQ page for weight equivalents before I mixed. I was sceptical about 225g for the cup of water but thought that I could follow their measurements the first time around.


When I shaped my first loaf, a batard, I didn't find the dough to be as slack as I expected for what should have ended up as a 74% hydration- 455g flour, 338g water. There was only a moderate amount of ovenspring. The half recipe turned out to be the same size as my usual batards. I'd describe the crust color as a dark, golden surface and the loaf feels dense.


It's only been out of the oven for an hour so I can't say much about the crumb yet. I'll slice the bread for lunch in another hour or so and then analyze the results. I like the ease of preparation but, as always, the eating will tell the tale.

Postal Grunt's picture
Postal Grunt

When I finally sliced the loaf, I was dissapointed with the outcome. The crumb was more dense than I expected and the taste was too salty. It's OK but not an instant success.


I've decided to give the formula one more try during the next couple of weeks. There will be a few changes made in how I approach the dough. The AB5 book recommends using AP flour that's about 10.5% protein, definitely not KAF AP or OAP. I can find the major brands and store brands of AP for between $1.99 and $2.39. I just don't often use AP other than KAF but I'll find a way to finish the bag before it's declared hazardous waste. Second, I'll go with the 237g cup of water rather than the 225g from the AB5 website. Finally, I plan on cutting back the salt used simply on a basis that I'm not crazy about tasting the salt so easily in bread. Salt has its place but it shouldn't be prominent in the flavor profile.


I enjoy the challenge in making a new type of bread, I'm not a glutton for punishment.

Mini Oven's picture
Mini Oven

I simply put the ingredient into a volume measure then add it to my bowl sitting on the scale, round it slightly up or down to the nearest 5 g for cups of stuff.  And write it down in my recipe.  If I make corrections during the mixing, write it down.  Then it works for me.  I think many conversion tables are just popped out of somewhere, put in by the editor and no one checked them for accuracy and they vary, just like the cup does from country to country.  If I change the source of the ingredient or type, I measure out all of the required amount and re-weigh it. 


I've been fascinated by the variations alone in just one egg.  How much does your egg weigh?  Mine weighs between 65 to 73g with the shell coming in 8-10g depending on the chicken, making 55 to 65g of egg.    They are just "large" but if you've ever mixed a small quantitiy, one egg can make the batter or dough too loose, or too dry.  The little things also evaporate thru the shell and can weigh less after sitting in the refrigerator a week.  So it seems fitting that volume measurements get paired with "one egg."  Naturally, with more eggs used (and lets say they were on the lower end of "large" and sitting in the fridge for a month) 6 eggs might lead to an addition of half a cup of water.  Amazing!  Good thing there are no eggs in the recipe.


Mini

EvaB's picture
EvaB

by the same authors actually has an equivalentcy chart for their measures, in ounces and in grams if I remember right. I've used both the weight and the measure recipes and must measure about the same as they do as they have both come out just fine.


I do agree the crumb isn't as open as I'd like, but its normal for any bread I make, I have never gotten a nice crumb, and suspect its because of the no knead part, since I have rarely ever managed to knead bread for any length of time. My wrists and shoulders simply won't let me.

dlstanf2's picture
dlstanf2

Here's a Weight to Volume List, both Water & Flour


(Some weights are 3 decimal points, others have been rounded to 2 decimal points)


Water Weight by Volume


    1 - Cup Starter @ 100% Hydration = 362 gr
          (237 gr H2O + 125 AP Flour)
1/2 - Cup Starter @ 100% Hydration = 181 gr


(1 - lb. Water = 453.592 gr)
(1 - oz. Water = 28.3495 gr)


1 Gal. Water = 8.345 lbs, (133.52 oz)
(16-Cups/Gal), (3785.22 54 gr)


   1 - Cup  = 236.58 gr, (8.345 oz)
         (1 Cup = 16 Tbls)
1/2 - Cup = 181.29 gr


1/4 - Cup = 59.14 gr, 2.09 oz


1/8 - Cup = 29.57 gr, 1.04 oz


1 Tbls = 14.79 gr, 0.52 oz


AP Flour volume vs. weight chart:


Cup     Ounce       Gram
1/8     .55 oz      15.5g
1/4     1.1 oz      31.0g
1/3     1.5 oz      42.0g
1/2     2.2 oz      62.5g
5/8     2.7 oz      78.0g
2/3     2.9 oz      83.0g
3/4     3.3 oz      93.0g
1(Cup) 4.4 oz  125.0g
1 Tbsp. Flour = 10g


Common Additives Weights: 
1 tsp. Salt = 8 gr
1 tsp. Citric Acid = 4 gr
1 tsp. Baking Soda = 5 gr
1 tsp. Vital Wheat Gluten = 4 gr
1 pkg. Active Dry Yeast = 7 gr
1 Tbls Honey = 21 gr
1 Tbls Margarine (soft) = 14 gr
1 Tbls Butter (soft ) = 14 gr
1 Tbls Oil = 10gr
1 Tbls Sugar = 15 gr