OXO Good Grips 11 lb Stainless Steel Food Scale
For seeing the display past a wide bowl
OXO Good Grips 11 lb Stainless Steel Food ScaleA pull-out display helps keep the reading visible under larger containers.
11 lb (5.0 kg), reads in 1 g steps
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Sugar, fat, eggs and milk in bread dough
Enriching ingredients make bread softer, richer and longer-keeping. Fat (butter, oil) tenderises the crumb and slows staling; sugar sweetens, browns the crust and, above about 10% of the flour, slows the yeast; eggs add colour, richness and structure; milk softens the crumb and browns the crust. Enriched doughs bake cooler and are done at about 190°F.
Fat: about 15% of the flour in King Arthur's soft sandwich loaves, up to 50% in its professional brioche formula. Sugar: above 10%, expect slower rising. Bake: about 350 to 375°F, to about 190°F inside.
What each ingredient does
Milk and eggs are mostly water, so an enriched dough feels wetter than its water alone suggests, and recipes that quote hydration often count them as liquid. The baker's percentage calculator scales them in its "other ingredient" field but does not count them as water, so it leaves overall hydration open.
| Ingredient | In King Arthur's formulas (% of flour) | Effect |
|---|---|---|
| Butter or oil | About 15% (sandwich loaf); 50% (professional brioche) | Soft, tender crumb; slower staling |
| Sugar | About 7% (sandwich loaf); 12% (brioche) | Sweetness, browning; slows yeast above about 10% |
| Eggs | None (sandwich loaf); 50% (brioche) | Colour, richness, structure |
| Milk | About half the liquid (sandwich loaf) | Soft crumb, browner crust |
Adding butter
Develop the gluten first, then add soft (not melted) butter a piece at a time, mixing until each disappears. A stand mixer makes high-butter doughs much easier. Chilling the dough before shaping firms the butter and makes it easier to handle.
Baking enriched bread
Sugar and milk brown fast, so bake at about 350 to 375°F and tent with foil if the top darkens early. Enriched loaves are done at about 190°F in the center. A tangzhong makes them even softer.
Questions bakers ask
Why does sweet dough rise slowly?
Large amounts of sugar draw water away from the yeast. Use a little more yeast, an osmotolerant yeast, or allow more time.
What temperature is enriched bread done?
About 190°F (88°C) in the center.
Equipment for this job
Keep what you own when it does the job. These are the other exact models we profile.
OXO Good Grips 11 lb Stainless Steel Food Scale