The amount of flour and other ingredients for making bread of various sizes

[AMOUNT OF FLOUR AND OTHER INGREDIENTS FOR OBTAINING BREAD OF VARIOUS SIZES.]

AMOUNT OF FLOUR AND OTHER INGREDIENTS FOR OBTAINING BREAD OF VARIOUS SIZES.

On the forum, questions are often asked how much flour to put in to get small, medium or large bread, and how to change the amount of other ingredients.
The instructions for my Hitachi stove contain such information on the amount of ingredients, depending on the size of the finished bread.
Hitachi cup size 250 ml.

Wheat bread - REGULAR BULK.

7/8 cup tap water (210 ml.)
Wheat flour 2 cups (sifted flour about 140-150 grams per cup)
Salt 1 teaspoon
Sugar (molasses, honey), 1 1/2 tablespoons
Butter (butter, vegetable) 1 tablespoon
Powdered milk 1 tablespoon
Dry yeast 1 teaspoon

Wheat bread - BIG BULK.

Tap water 1 1/4 cups (300 ml.)
Wheat flour 3 cups (sifted flour about 140-150 grams per cup)
1 1/2 teaspoon salt
Sugar (molasses, honey), 2 tablespoons
Butter (butter, vegetable) 1 1/2 tablespoon
Powdered milk 1 1/2 tablespoon
Dry yeast 1 1/2 teaspoon

Wheat bread is a VERY BIG BULK.

Tap water 1 5/8 cups (390 ml)
Wheat flour 4 cups (sifted flour about 140-150 grams per cup)
Salt 2 teaspoon
Sugar (molasses, honey), 4 tablespoons
Butter (butter, vegetable) 2 tablespoon
Powdered milk 2 tablespoon
Dry yeast 1 1/2 teaspoon
Indicators for bread makers that regulate bread baking by weight of finished bread
Below is a table the ratio of the weight of flour in the dough and the yield of finished bread, at the rate of 150% for wheat bread.

Weight of flour in dough / weight of finished bread (in grams)
(M) Small, regular loaf - up to 400 grams of flour small loaf
250 - 400
300 - 450
350 - 525

REGULAR loaf - 400 grams of flour
400 - 600
450 - 675

(L) Large loaf - 500 grams of flour
500 - 750
550 - 825

(XL) Extra large loaf - 600 grams of flour.
600 - 900
650 - 975
700 - 1050
750 - 1125
800 - 1200
850 - 1275
900 - 1350
950 - 1424
1000 - 1500

By setting the button "weight of finished bread" regulating the time of baking bread in the bread maker, choose a close ratio of the weight of flour and the weight of the finished bread according to the table and the available indicator in the program for your bread machine.

For example, the weight of flour is 250 grams, the weight of the finished bread is 400 grams - which means we select the button "weight of finished bread" on the display of the bread machine 450 grams.

When baking LITTLE BUN the amount of all ingredients should be half the size of regular-sized rolls.

REFINING: I am not giving a recipe for bread for baking, but the recommended amount of ingredients required for baking small, regular, large, and very large loaves, so that it is easy to navigate the volume and weight of bread when creating your own recipes. And regulate the balance of water and flour with a wheat bun.

Depending on the quality of flour (high / low humidity), types of flour and its hygroscopicity, 1-2 tbsp of liquid may be required. l in one direction or another more or less.

Also, this ratio depends on the density / viscosity of the liquid (water, kefir, milk, etc.)

I wish you all good recipes!

[Formation of a wheat bun (answer No. 32 from Admin, page No. 3)]

Formation of a wheat bun (answer No. 32 from Admin, page No. 3)

I have long been tormented by the question: why do we take the weight of flour in grams as a basis (necessarily on an electronic scale), and completely ignore the correctness of measuring water (liquid) in milliliters. For me, the answer has been obvious for a long time.

But today I conducted an "investigative experiment" with the volume and weight of water.

But before that I will give an excerpt from the Internet:
"The weight of water in water is also zero. You do not take into account only that all weight measurements when compiling the tables of specific gravity (density) were made in air, at a temperature of 20 ° C and a pressure of 760 mm Hg, at sea level.
If measurements were made in water, the density values ​​would be different. "

If so, the specific gravity of water can have a different value at different temperatures of the state of water and air (water expands and contracts), as well as the state of pressure above sea level, etc.
There is a specific gravity of juice and other liquid that differs from water. Juice weight and volume will depend on its density. Wine and vodka also have their own specific gravity, etc.

It is winter now, there is a blizzard outside, how much is the pace. I don’t know in the apartment, I’m wearing a scarf, I don’t know the pressure either, I have to listen to the radio. On the street -3.5 (on the thermometer), the humidity in the apartment is 24% - low, the norm is 40-70%.
It was under such conditions that the experiment was carried out.

So:

I put a 240 ml Hitachi measuring cup on an electronic scale, zeroed the tare weight.
Poured 200 ml into a cup. cold tap water (warm), as it seems to me (in my eyes), correctly - mark 200 ml. We measure water by marks - by eye!
Weighed a cup with 200 ml. water - got 190 grams .
But if the specific gravity of water is 1, then both the weight and volume of water must be equal.
Added up to 200 grams of water to the cup, received a volume of 210 ml.
The difference is 210-200 = 10, which is almost 1 tablespoon!

Why am I writing and doing all this? The desire to show, we pour water by eye under the mark on the measuring cup, and there is no guarantee that in this way we did not overshoot with the volume of water by the same 1-1.5 tablespoons. Indeed, in a measuring cup on the surface of the water it is not so noticeable, "the eye is not a spirit level" - as they say.
How this amount will respond to the test - I can't say, everything is visible only when mixing, and whether it will be reflected at all.

I had such doubts about the correctness of measuring the volume of water and liquid for a long time.
And for this reason alone, I never measure flour to the last gram, and water to the last drop. Doesn't make sense!
But she took it as a rule:
- regulate the balance of flour and water (liquid) with a bun.
- to knead the dough according to the "flour into water" principle, since according to this principle it is more convenient and easier to regulate the dough and bun than according to the "water into flour" principle.

Hello, but for some reason I did not even have in my mind to measure water in grams,: pardon: always in milliliters. I bake bread for 2 months is always good, only the roof sometimes sags a little, with raw yeast it's hard to determine the weight, the scales are not so sensitive, can you tell me how you can use a spoon? : umnik2: And thank you for the wonderful site, thanks to him I didn't translate the products either, in my book the recipes are generally not adequate

[are equal]

Hello, but for some reason I did not even have in my mind to measure water in grams,: pardon: always in milliliters. I bake bread for 2 months is always good, only the roof sometimes sags a little, with raw yeast it's hard to determine the weight, the scales are not so sensitive, can you tell me how you can use a spoon? : umnik2: And thank you for the wonderful site, thanks to him I didn't translate the products either, in my book the recipes are generally not adequate

You can take water in milliliters and in grams as a basis - are equal! The difference will be minimal and can be adjusted with the flour / liquid balance.

The roof is sinking, read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

You may not have a scale, you can completely do with measuring cups and spoons and bookmark the ingredients according to this table (the first post of the topic), where indicators are given in cups and in grams / milliliters.
There is a topic for converting a cup measure to grams https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0

The most important thing is to learn how to make bread dough, maintain the flour / liquid balance, for which you carefully look at the photos and read the topics of master classes on bread dough, koloboks https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

[Admin]

Admin, please tell me, there is milk powder in this recipe

Wheat bread - REGULAR BULK.

7/8 cup tap water (210 ml.)
Wheat flour 2 cups (sifted flour about 140-150 grams per cup)
Salt 1 teaspoon
Sugar (molasses, honey), 1 1/2 tablespoons
Butter (butter, vegetable) 1 tablespoon
Powdered milk 1 tablespoon
Dry yeast 1 teaspoon
but I do not want to put milk powder, I want to bake completely in water, than restore the proportion in the recipe?

You can completely bake in water and do not put milk powder in the dough. You do not need to replace it with anything.
And you will have to track the consistency of the dough, the flour-liquid balance in any case, whether there is dry milk there or not. It depends on the moisture content of the flour at the time of kneading the dough.

I understood everything, thank you very much!

Thanks for the table. : rose: And what about the leaven, while the scales are broken, and new ones have not been bought yet?

Know how much starter is placed in a measuring cup And then divide it in proportions.
The starter culture owners will help you measure and convert them from grams to cups. Many leavens are measured in this way - in cups.

[Admin]

Admin, Hello! It turns out that 600 g of flour is needed to bake 900 g rolls. I looked at all my recipes (including from the instructions for the bread maker), everywhere I have 500 g of flour for 340 + - ml. water. It turns out that the flour-water ratio is roughly observed with your recommendations. And the loaf turns out to be 860 g. I'm afraid if I start putting 600 flour, the bread will start to climb out of the mold high and rest against the roof of the bread machine ...

No need to get hung up on grams, all indicators are conditional, given for guidance

In the dough, the "flour-liquid" balance commands the parade, and everything depends on the moisture content of the flour. Therefore, it is difficult to say exactly how much liquid will be needed in the dough.

The weight of the finished bread is indicated on the x / oven is also approximate, in a certain range "from and to" and this indicator is needed only for the time of baking bread in the x / oven.

[Admin]

Admin, yes, everything is relative

Know how much starter is placed in a measuring cup And then divide it in proportions.

Thank you. I will wait, I ordered a new scale, they will deliver it to NG after Christmas.
Then I'll try everything myself, weigh it. While there are no scales, I will refrain from stove. I tried to bake Italian bread at a glance in Panasonic, the roof did not come out perfectly, in one place it did not rise, something went wrong, as it always happened, with the scales.

[DonnaRosa]

DonnaRosa, and I already bake my permanent recipes without scales, only weighing water. I will not allocate a special glass for it, I grab that at hand - various mugs, glasses

[anna00999]

anna00999, Perfectionists (my Panasonic) need accuracy, like in a pharmacy. Then everything turns out to be ten.

Admin, you gave the amount of flour and other ingredients to make breads of various sizes. It was only about wheat bread. Can't you tell by the example of wheat - rye bread? I want to verify the Darnitsky recipe from the recipe before baking ...

This table applies to all types of dough, for different breads baked in x / ovens (in the oven too) - this is BASE !.

The adjustment will be on the flour-liquid balance, the bun - it depends on the moisture content of the flour at the moment the dough is kneaded.

You need to start with the theory of baking, carefully read the MASTER CLASSES for KNITTING THE DOUGH (BOXES) in the section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"
In the section there is just a master class on wheat-rye bread, to which Darnitsky bread belongs.

As I understand it, you have no experience in baking bread in a x / oven, so I recommend working out wheat bread (see in koloboks) and then starting with rye bread.

I baked two different white breads and one Easter cake. It's okay. But I'm afraid to take on rye. Although I prefer rye.

[for household use!]

Weighed a cup of 200 ml. water - got 190 grams.

The trick is that all these measuring cups that are sold for the kitchen, or come with food processors and bread makers, are terribly lying initially, because they were made for household use! I still have beakers and measuring glasses from chemical. laboratories of the times of the USSR (once he was engaged in photography).Here they are very accurate, checked repeatedly. I collected all kinds of modern measuring glasses in the house and tried to check the accuracy. So they all lie, some up to 40ml (!?)
Therefore the method: - regulate the balance of flour and water (liquid) with a bun I think it's more correct :-)

You know, I noticed long ago that they lie ... And quite by accident. Measuring glass to Redmond very small 250 ml. And if you need 360, for example, you have to pour the liquid a couple of times. I poured all the liquid into a larger container (not from a bread machine) and noticed that what I measure with a small glass differs from what is poured in a large one - it also has a measuring scale (I mean the initial amount of ml). I also stopped believing in the left, measuring cups ...

What a good topic. I'm going to make the leaven again, stopped the question of Dap put it

So can milk powder be replaced with just an extra amount of flour?

You can just give up milk powder in the dough altogether, you don't need to replace it with anything.

Maintain a flour-liquid balance in the dough.

I made a small loaf for testing according to your base table (I divided the ingredients of a regular roll in two) and it turned out that I had to add another 30g to the recipe amount of flour 150g, i.e. it turned out only 180g flour (not 150g). At 170g, the bun was still sticking to the sides of the bucket. I am confused that I had to add as much as 30 g of flour, is that not a lot? All other ingredients remained the same.