Before I launch into these fantastic buns, our winner of the SuperPeel was … Sandy! Congrats, we’ll be in touch. That contest is now closed.
In this post, I’ll go through the method for using a kitchen scale to measure in flour and other ingredients, which some readers, especially outside the U.S., have said they prefer. In this recipe for whole grain baguette buns, I used these weight equivalents for scoop-and-swept cup measures:
1 cup white all-purpose flour: 5 ounces / 140 grams (or 141.7, to be more precise)
1 cup whole wheat flour: 4.5 ounces / 130 grams (127.6)
1 cup water: 8 ounces / 225 grams (226.8)
Most home scales aren’t accurate enough to weigh small quantities of yeast and salt for single recipes.
These whole grain baguette buns are from The New Artisan Bread in Five Minutes a Day, being cut from a baguette-shaped cylinder, which gives the buns crusty little edges that will impress your guests. They’re incredibly easy to make from any of the lean stored doughs that you already have in your fridge, mixed up from our book. (more…)