Is there somewhere I can go to find a conversion table? I don't know what a kg looks like. Help!!

bcd460:
Good day to you. I am certain you have noticed that the recipe also reads in pounds. 1, KG equalls 2,pounds 3.25, oz.

In #4, notice if you will 7# press for 3, oz rolls. That means after you place the dough in to the roll forming machine apply 7# pounds pressure...what this machine does is form the dough into PERFECTLY shaped rolls.

I hope this helps you.

~KIDPIZZA.

Good Morning!
KidPizza and bcd460, I believe that 1kg is actually 2.2 American lbs. For baking, I am not sure if you want to round off these measurements. A good digital kitchen scale will also help you to weigh the flour to the correct measurement you need. I spent 10 years in Hungary cooking and baking and learning to make awesome dumplings and noodles from my Great-Aunt. For me, using the metric system in baking is the only way to go....but I caution, use only 1 system that you are comfortable with, and don't mix metric with american measurements. I don't know of a specific website, but if you google baking measurment conversions, you will probably find what you need to print out and keep. I am also sure that the good bakers of King Arthur would be a good source of that info. as well.

I would like to recommend the bread baking book: Local Breads
by Daniel Leader. He also wrote: Bread Alone.
He has an extremely well written and explanatory notes for each bread recipe giving specific volume (in cups/tblespoons), u.s. weights(ounces) metric weight and baker's percentages for all ingredients. His charts at the beginning of each bread recipe are very easy to follow and one can choose which weight to follow in the recipe.
Mr. Leader studied bread baking/techniques in France,Poland,the Czech Republic, and Germany I believe. His book is an excellent one for European breads and the old world recipes he has personally baked and lists in his book.
Importantly, his introductory pages discusses all the important aspects of bread flours, starters, sourdoughs, and much else important in baking that 'perfect loaf'. I heartily believe this book to be a worthy addition to anyone's kitchen library.
Good luck with your baking projects!

MAGYAR BAKER:
Good morning junior. When I replied to this inquiry I didn't need nor require any tables to know what 1,KG weighs in American weights. I just now went to GOOGLE & asked "WHAT 1,KG weighs in oz. And this is their reply:

1,KG=35,2739619, oz. Or if you will 2, Pounds 3 1/4, oz. I believe you should go to google & get the correct answer for yourself.

If you require any further baking science information you have come to the right place. You will learn here from us. Change your Eutopean attitude.
You will go further in America.

the
~MASKED MARVEL.

This is the same recipe that we have used for that past 6 years (I got it at Jeffery Hamelman's wonderful week long class). Our students do a smaller version, also at 66 % hydration, by hand and love the final loaves.