This is the secret to making bakery-worthy bread at home:
If you’re in the mood to knead some dough, there is one rule you should always follow for bakery-worthy results: measure your dry ingredients properly. This might seem obvious, but there’s a good chance you’re not using the correct amount of flour because flour can be densely packed or overly fluffed up, depending on how it is packaged or stored. And when you’re
, an extra half-ounce of flour can be the difference between a loaf that’s light and tender or more like a brick.The most accurate and foolproof way to measure dry ingredients is by weight with a kitchen scale. One cup of all-purpose flour weighs 120 grams or 4 ¼ ounces. You might be surprised that your usual scoop of flour might weigh considerably more or less. There are plenty of simple,
available, but if you can’t squeeze another gadget into your kitchen, you can also measure dry ingredients by volume with a regular old measuring cup.Use a spoon to gently stir up the flour. This is especially important if you’re scooping the flour directly from the bag, where it tends to get tightly packed.Instead of scooping the flour directly from the bag or container, use a spoon to fill the measuring cup, mounding it a bit on top.
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