Quote:
Originally Posted by Worth1
I have seen so many videos I am about to turn into a loaf of bread. 
As far as scales it is yes and no for me.
I have learned to adjust what I need by the way the dough looks and feels.
You simply cant do that with a measuring cup or scales to a point.
I know some people do.
I need to find a good set of scales.
There are a boat load of breads out there and to be honest I only like about two or three of them.
Ciabatta is one of them semolina is the other and I like raisin bread from time to time.
The other thing is I am about to die waiting on these darn sponges.
Every time I go out in theregarage it smells like a bakery and it makes me hungry. 
Worth |
Worth
Baking is science. My pastry chefs don't really get along with or like the line cooks. Two completely differnt personalities. Cooks pick,throw and scatter ingredients. Bakers methodically weigh every thing in grams.
If you want to bake with consistent results. Gotta follow the rules
Old chef