I have always known that baking requires precision, especially bread baking. So, in pursuit of consistency in my sourdough journey, I pulled out the scale last night. We'll see how that changes the loaf tonight.
I have been trying to change only one variable at a time to isolate what elements of a recipe I want to keep. But as only one out of six loaves I've baked was even leaning toward the quality of bread I want to be baking, I also changed recipes to use the Tartine Bakery cookbook and fully embraced the turning vs. kneading. Stay tuned.
If you're on the quest for the perfect loaves, I highly encourage you to get out your kitchen scale.
Just for kicks, I tested the varying amounts I get from eyeballing my measurement in a volume cup. I needed 450 g of all-purpose flour and I had read that 1 C is usually about 150 g. So, I tried to scoop 3 C and see what it weighed.
The first time, I tipped the scale at just over 505 g; then I tried to readjust and was too light at 425 g in my 3 cups' worth.
In a recipe that asks for 450 g, those variances make a difference!
This is my partially risen loaf with ingredients weighed and the Tartine Bakery process of turning not kneading. I'll report back on this loaf later. Happy baking, all!
You can follow the complete Adventures of Dough-ba Fett here.
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