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My flour came yesterday and today I get an email for a 15% discount. The code is FRESH.

I have made about 6 loaves of bread now. I really like this flour. I use my French Bread Setting with a Light Crust. My scale came in yesterday, so I am going to use it tonight.

The Nutrition information for this bread is pictured. What would you say 39 grams is measured? I am trying to figure out my bread recipe and use my new scale and work with the percentages.

Hi All,

I have thoroughly enjoyed reading this thread. At present, I am working my way through Reinhart's BBA book. I would love to install a transporter room (aka Star Trek) and beam all of you skilled bakers into my kitchen for the next recipe.

Thanks for the comments! Great insight here!!

Ken

39 grams = 1.3 ounces. If I had to guess, I'd say that is for a single slice of bread.

I'm not sure how you would go about reverse engineering the percentages of each ingredient in the bread recipe from that. Maybe smarter minds can help.

1 cup of this flour weighs 125 grams. I did not dip the measuring cup, but spooned the flour into the cup and then leveled it off. 125 divided by 39 = 3.2. which is almost 1/3 of a cup of flour. My house is really dry right now, so it might weigh more in the Summer when the humidity is higher. Right now I am using 500 grams for my bread.

39 grams is an amount that a bureaucrat somewhere determined is a "serving size". There isn't really anything that a nutrition panel can tell that would be useful in converting a recipe to baker' percentage.

Just calculate the percentage of each ingredient to the mass of the flour in the recipe.

Typical Bread Formula Proportions.
Flour 100%
Water 65%, ranging from 50% for bagels to 80% or more for Ciabatta
Fresh Yeast .75% to 3%
Active Dry Yeast .3% to1.2%
Instant Yeast .25%-1.00%
Salt 1.25%-2.5%
Sugar 5%-13%
Fat 3%-10%
Add-Ins 25%-50% things like nuts, seeds fruits, coarse grains etc, fall in this category.

For the Honeywell artisan I have 1 cup=136 grams in my Excel spreadsheet (vs 120 for KAF). I've been using that for all me regular (i.e. non bread recipes to replace KAF and it has worked very well. It did great on bread as well, though I remember having to fiddle with the hydration (used less).

Once I bake my bread, how long should I wait to wrap it or should I not wrap it at all until it's sliced?

Bread can be wrapped after it has cooled to room temperature. Since wrapping has a tendency to soften crusts, most crusty French breads are not wrapped with anything air tight.