On Sep 26, 9:43�am, maxine in ri > wrote:
> On Sep 26, 9:37�am, Sheldon > wrote:
>
> > The only thing an ABM doesn't do is form up fancy schmancy loaves...
> > but of those hand formed I've seen displayed here no none excels in
> > that area either... in fact their loaves are so fercocktah looking
> > they'd do better to use an ABM. �And even with the ABM a certain
> > amount of thought is required for anticipating loaf configuration,
> > otherwise there wouldn't be all those inqueries about hockey pucks and
> > spill overs... not to mention collapsing, lousy crumb, miserable
> > crust, and the plethora of dilemmas the same as occur with
> > conventional/manual bread baking. �
>
> Most of those problems are due to imprecise measurement.

That's a big fat myth... the *least* important factor in baking
(especially yeast bread) is precise measurement... professional bakers
do not measure accurately... they always correct by feel, sight, and
sound. In a professional bakery anyone gets caught with measuring
spoons it's immediate dismissal.