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comment by ThurberMingus
ThurberMingus  ·  2720 days ago  ·  link  ·    ·  parent  ·  post: 1st Weekly Bakers' Thread

I'll try to add to future.

Question: so any of you have success with making bread dough by the feel of the dough instead of precise measurements? I can't seem to correlate dough texture to the resulting bread in my mind. My bread is all over the place quality-wise.





user-inactivated  ·  2719 days ago  ·  link  ·  

I often do this with stiff, lower hydration doughs. Pizza, for example. I usually just start tossing shit into the mixer until it looks 'right'.

But, the more I try and wing the wetter stuff, the more frustrated I eventually wind up being.