no measure bread !!!!
I have been baking bread without the use of a food scale ( the scoop and dump method ). I noticed that if I followed a recipe exactly I would normally end up with a dry dough. But my intrest is in learning to make really good bread and I read TFL about hydration percentages of the dough, then I learned about the S&F kneading technique, and my problem was that every batch of dough, using the same recipe, would come out feeling of different hydrations.
Now to the point of the title, "No Measure Bread". Today I used the same recipe, but only measured the water and yeast. The flour i used the cup to get the flour from the bag to the bowl (with the water in it ) then I stirred, added a little dough, stirred... etc. Until I reached a consistency that I thought would work for the S&F method. Turns out I was right. The dough came out great.
Then I thought, " I wonder if anyone makes bread, not by weighing out the ingredients, just eyeball it." It doesnt seem like it would be hard to do unless you get into a complicated recipe with more than just the four basic ingredients. Maybe we need a challenge where bakers would try a chosen recipe, not given in weight, and not allowed to weigh any of the ingredients, then see the result. ???