My first try from the “ no fuss bread machine “ cookbook is failing! I’m trying the 1 pound crusty French bread ( page 29). I’ve converted all measurements to grams. The “dough” is not dough, but staying as almost flour! I’ve run it twice being careful to check all steps. Stilll not getting any dough- just thick “flour”…. What is going on?
Give the recipe as you converted it. There's always the chance of a conversion error.
Some books provide the weight of a cup of flour to be used if weighing the ingredients. Does this book? Maybe your flour is more thirsty than what they used? Since you already converted the measurements, try to use the hydration that works with your flour? 68%? 70%? In my bread machine, with the flours I use, 72% hydration works best, no matter what the recipes I found say. It also doesn't like dough that is too dry.
Also what tpassin said, what's the recipe?
1 pound – original
2/3c water @80deg
2 tsp olive oil
1 tbs sugar
2/3 tsp salt
2C bread flour
1 tsp yeast
1 pound – my conversion
160g water @80deg
9g olive oil
4g sugar
3g salt
680g bread flour
5g yeast
2 cups of bread flour is about 240 grams, maybe as much as 280.
https://www.google.com/search?q=1+cup+bread+flour+in+grams&rlz=1CADRLH_enUS981US981&oq=1+cup+bread+flour+in+grams&gs_lcrp=EgZjaHJvbWUyCQgAEEUYORiABDIICAEQABgWGB4yCAgCEAAYFhgeMggIAxAAGBYYHjIICAQQABgWGB4yCAgFEAAYFhgeMggIBhAAGBYYHjIICAcQABgWGB4yCggIEAAYChgWGB4yCAgJEAAYFhge0gEIMzY3N2owajeoAgCwAgA&sourceid=chrome&ie=UTF-8
The King Arthur weight chart is very useful: https://www.kingarthurbaking.com/learn/ingredient-weight-chart
Gary
Yes, if the flour is packaged the label (in the US, anyway) will say that 1/4 cup weighs about 30 - 33g, depending on the flour. So that's 120 - 132g / cup. No wonder your "dough" seemed like dry flour!
It blew up the formatting in my browser. Is there a way Floyd could make it so links posted here are clean? Yours looks like it has tracking info.
Here's a page, not a search engine version, from KA that gives the weights of many flours:
https://www.kingarthurbaking.com/learn/ingredient-weight-chart
You can simplify the responses from Google queries by appending -ai to the query. This might make all the difference in the appearance.
Or use DuckDuckGo...
Hard to believe I stepped on my winnie TWICE! :-( Thanks for the find - the cookbook is VERY nice -- hard to beielve they would have had a simple error like that. Now to buy some more flour...
Here is the definitive source for some of these common measures and conversions (for US measures) -
https://nvlpubs.nist.gov/nistpubs/Legacy/SP/nistspecialpublication430e2004.pdf
If the dough is not in the garbage, you could increase all other ingredients accordingly and end up with 3 loaves. Preliminary mixing would have to be done by hand, but a third could be put back in the machine at a time, the rest refrigerated.