02-21-2010, 12:28 AM
Maybe it would be better to start with a recipe that is set up for weights in the first place, because I've come across fairly substantial variations in what different bakers consider the weight of a cup of flour. Looking at a few sources close by right now, Alton Brown uses 135 grams, the King Arthur Flour baking book uses 4-1/4 oz., and Cook's Illustrated uses 5 oz.--all for one cup of all-purpose flour.
For a sample of brioche proportions to compare your recipe to, the King Arthur book calls for 10-1/2 oz. (2-1/2 cups) flour, 4 eggs, 7/8 oz. sugar (2 tbs.), 8 oz. (1 cup) butter, 2 oz. water, and 3/4 tsp. salt (no weight given--sometimes they do, sometimes they don't!) to make what they call one round loaf. Disclaimer: I haven't tried this recipe. Hope yours works out well!
Weigh the empty cup, then weigh the cup with flour. Subtract the weight of the cup and you'll have the weight of the flour.Fortunately, with most scales you don't have to do any math at all: put a bowl or cup on the scale, hit the tare button; add whatever weight of flour you're aiming for, hit tare again; and repeat as needed. FWIW, I don't usually bother weighing small amounts of salt and spices.
For a sample of brioche proportions to compare your recipe to, the King Arthur book calls for 10-1/2 oz. (2-1/2 cups) flour, 4 eggs, 7/8 oz. sugar (2 tbs.), 8 oz. (1 cup) butter, 2 oz. water, and 3/4 tsp. salt (no weight given--sometimes they do, sometimes they don't!) to make what they call one round loaf. Disclaimer: I haven't tried this recipe. Hope yours works out well!