Dry Ingredient Weights

[cbabbman]

I've seen several weights posted on the internet for what 1 cup of all purpose flour should weigh. I've learned the hard way how important it is to weigh the flour rather than just scooping it into a measuring cup.

So, I've seen 112 grams, 120 grams for all purpose flour and various weights for other types of flour.

What should they be?

[Dough Boy]

There is no right or wrong answer to your question, because there are variables that we have no control over. A/P flour from ConAgra in June will weigh differently in December and differently still in March. Weighing ingredients is the best method of replicating recipes, so I would suggest that you take whatever flour you are using and weigh 1 cup of it 5 times, then take the average weight of those 5. That will give you a pretty good idea of where you need to be. Do this with A/P flour, Bread Flour, Whole Wheat flour and any other flour that you are using. They will each have a different weight per cup because they are each unique.

If you are concerned with the outcome of a new recipe and not sure of the proper amounts of the ingredients, then you might want to learn about Bakers Percentages. Eventually all serious amateur bakers will learn this relatively simple system, and it will take your confidence level up a few notches.

Click Here (http://www.wildyeastblog.com/2008/03/22/bakers-percentage-1/) for a pretty good tutorial on Bakers Percentages. Once you understand them I believe you will be able to evaluate almost any bread recipe and determine how it will come out. If you have Peter Reinhart's Bread Baker's Apprentice, you can also learn this system from him..

Hope this answered your question. Here is a recipe I use expressed in volume, weight and baker's percentage:

100% Whole Wheat Bread
From the Kitchen of: Joe Valencic

Ingredients:

29 oz Stone ground whole wheat flour (5-1/2 to 6 C)...100.0%
3 t Salt (1T + 1t Kosher salt) (.75 oz.) ..........................2.5%
3T Dry Milk (.45 oz) .................................................. ..1.5%
4t Vital wheat gluten (.60 oz.) ......................................2.1%
3T Molasses (2.25 oz.) ............................................... 7.8%
3T Butter melted (3 oz.) ............................................10.3%
2-1/2t Instant yeast (.42 oz.) .......................................1.5%
18.6 oz Warm water (105-110 F) ................................ 64.2%
54.82 oz. .................................................. ..............178.5%

Directions:

Combine flour, salt, yeast, vital gluten and dry milk in a large bowl and blend well. In a separate bowl, combine warm water, melted butter and molasses. Hollow out the flour mixture and pour liquid into the center. With a wooden spoon pull the flour into the liquid until you have shaggy mixture, then turn out onto a floured surface and knead until smooth & elastic, about 8-10 minutes. Remove dough to a well greased bowl (covering dough with oil on all surfaces), cover with plastic and allow to rest until doubled in size, about 90 minutes.

If using a stand mixer with dough hook, put liquid into mixing bowl and slowly add flour mixture, reserving about 1/2 Cup. On speed 2, add flour until dough pulls cleanly away from the bowl, then continue to mix for 7 minutes to develop the gluten. Remove dough from bowl and shape into a tight ball, then place in a well greased bowl (covering dough with oil on all surfaces), cover with plastic and allow to rest until doubled in size, about 90 minutes.

Punch down dough and divide into two portions. Fold dough letter style, press dough into a square, then roll into a log shape, pinching the seam closed and tucking the ends under. Place into two oiled 9"x5" bread pans, cover with plastic wrap and place in a warm place until doubled in size.

Bake in a pre heated 400 F oven for 30 minutes, or until internal temperature reaches 200 F. Remove from pans to a cooling rack. Wait for one hour before cutting bread. Allow bread to reach room temperature (about 3 hours) before placing in plastic bags and place in the freezer. Will keep up to 30 days. Makes 2 loaves 27 oz. each.