Alas failure, but perhaps something learned?
I've had some problems with getting good results with my Bosch Universal recently and forum hubbub caused me to revisit that today.
I followed Hamelmans recipe for bagels seeking to determine the friction factor for my machine and as I have not had good gluten development as of late even if the dough mixes for times long enough to make the dough warm to the touch I decided that perhaps the initial water temperature was too high. I thought it time to take some measurements and determine friction factor.
I started out with 44F water and and 66F dry ingredient temps. Ambient was 68F
It took a long time to see any gluten development, not surprising under the conditions I describe. Still, nothing near ready to use even after 83F temps and half an hour.
The dough was very stiff and dense, too much for a 58% hydration dough.
My habit is to use the same container for both dry and wet ingredients, weighing and taring twice, and today I was particularly scrupulous about procedure.
Even so I had an ball of playdough.
Puzzled and frustrated I almost chucked the whole thing, but it occurred that what I has was something that acted as if it were incredibly dry. Weighing in the same container yielded a number 86g less than I should have started with.
After some experimentation I found that under a certain weight the results were predictable, however over several hundred grams and the scale timing out that changed, and had up to a 115 gram variance for the same sample.
Anyone have this happen before? Obviously I need a replacement scale and so what is the latest and greatest? Gram resolution or better and 5kg capacity would suit me. Analytical balances are a bit out of my price range ;)