Revised Bread Recipe to Grams

I love homemade bread! There is no simpler way to say it. It’s taste. The smell that fills the house and makes your mouth water and your stomach growl. It also makes amazing toast. Less trips to the store. It also saves money. I have used the same bread recipe forever. It was printed using the old standards, cups, teaspoons, tablespoons, etc.. Recently my husband has been watching YouTube cooking programs and we have learned about measuring by weight. We tried the change and are sold by the difference it makes. So we revised our bread recipe to grams.

Measuring by weight is more accurate. We also learned about a “Poolish“. Which consquentialy results in greater crispness and smaller but regular air bubbles. My husband loves that.


120gr water room temperature
120gr flour
Pinch of yeast

Stir, cover, and allow to ferment for 12-24 hours.

300 grams whole wheat flour
450 grams bread flour
30 grams dry milk powder
8 grams instant yeast
10 grams kosher salt
25 grams dough conditioner

435 grams water warm
45 grams oil
40 grams honey

Measure dry ingredients and place in mixing bowl. Add wet ingredients and poolish.
Place bowl on mixer and mix for 3 minutes. Scraggy dough will form. Mix on medium high speed for 7 minutes.
Turn dough onto floured board and knead 3 or 4 times. Place the dough in oiled bowl. Let rise until almost double and ripe.
Stretch and fold, let rest 10 minutes .
Cut into two equal portions, form loaves and place in loaf tins. Let rise until double. (ripe) Slash top.

Bake 375 F. 35- 40 minutes. Internal Temp should be 200 F.

Let is cool on a rack for as long as you can stand it before the smell makes your mouth water so much that you have to have a slice. We slice our loaves before freezing. There are just the two of us and we don’t go through bread like we used to when our children were home.

Give it a try. See if you also like the change.

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