October 2, 2015 - 10:59am
Measuring
When I first started making bread I would measure everything with a digital scale to exactly what the recipe says. But now I generally know what I'm looking for hydration-wise. I've baked the same recipe over and over and dont think I need to measure anything, it doesn't seem to matter, I can get fairly consistent results just by eyeballing it. but if i want to think of myself as a professional baker, is it sloppy to do it this way? You couldn't run a respectable bakery like this, no?
Also for maintaining a sourdough or levain measuring the flour is a waste of effort, right? I can tell what 125% hydration should look like. I might be off a little bit but it will be close.
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You figure humans baked bread for at least 500 years without digital scales.
I can load out 500g of flour +/- 10g by eyeball, water is even easier, I use a marked flask in MLs for water.
And I almost always adjust my hydration after building the final dough. Dusting of flour or a little water with the first stretching.
I agree with both jacob55 and rgconner on most points.
I think a good sign that you truly understand the process of baking bread can be well tested by building a dough and baking a bread to your liking, without the benefit of scales, measuring cups, spoons or thermometers (just the raw ingredients, your hands and wits).
Ahh, but when it comes to running a consistant, professional bakery (wherein you are not the only operator), I would say a sound recipe that can be recreated by any competent employee, would be the safer way to go.
But yay free-form.
To answer the question, for myself, I would have to say, No. That is not how I think I could run a respectable bakery. At least not with my money. Your money, totally different issue.
I think there is a little more leeway when it comes to sourdough mothers and levain.
dobie