On Wed, 23 Nov 2016 11:12:54 -0700, graham > wrote:

>On 11/23/2016 8:57 AM, U.S. Janet B. wrote:
>> On Wed, 23 Nov 2016 09:33:59 -0500, Dave Smith
>> > wrote:
>>
>>> On 2016-11-23 6:24 AM, Cindy Hamilton wrote:
>>>> On Tuesday, November 22, 2016 at 3:33:59 PM UTC-5, graham wrote:
>>>
>>>>> I checked the Amendola "The Baker's Manual", and he specifies that the
>>>>> ingredient should be lightly spooned in to the cup before levelling off.
>>>>> Some of his weights match KA, others don't. KA doesn't specify on that
>>>>> table about how to fill the cup.
>>>>
>>>> I can't be bothered with all that stuff. I scoop it out of the
>>>> canister with the measuring cup and level it off.
>>>>
>>>> Then again, I don't bake fussy stuff. Chocolate-chip cookies is
>>>> about the extent of it.
>>>>
>>>> For pizza crust, I weigh the flour, because that's how the recipe
>>>> came to me.
>>>
>>>
>>> I think of them as conveniently measured amounts. I mean..... a cup
>>> dipped into a bin and then leveled off.... vs. a cup that was spoon
>>> filled and leveled of.... vs. a given weight that corresponds to a
>>> cup???? Then add 1/4, 1/2, 3/4 or 1 tsp salt, or baking powder or
>>> soda. They are all set amounts that may or not be the exact perfect
>>> proportion to get the chemical reaction that is baking.
>>>
>>> When making things like bread or dough there is usually some bench flour
>>> used. I use the same measures and same process when making pie pastry,
>>> but it does not always turn out exactly the same. When I roll it out I
>>> throw some flour on the pastry cloth and more my rolling pin and on top
>>> of the disk of dough. I don't measure that, and not all of it gets
>>> incorporated into the rolled dough.
>>>
>>> I have baked enough cookies over the years to know that it is important
>>> to measure ingredients, but there are limits to the degree of accuracy
>>> required.
>>
>> depends what kind of bread baker you are. There are those who have
>> dough ready to go and only need a tablespoon or so of flour on the
>> bench (to prevent sticking to bench and hands) while rounding up. Then
>> there are those who use bench flour to knead into the dough until it
>> is no longer sticky or tacky. In the latter case the amount of flour
>> added at the bench does significantly change the amount in the dough.
>> The first method adds virtually no additional flour. Most people fall
>> into the latter category as they tame the dough with a lot more flour.
>> Light bread vs. stodge.
>> Janet US
>>
>I made 3x800g sourdough boules yesterday with a 75% hydration. The dough
>was really sticky to handle but wetting one's hands helps. They look
>good but I won't know what the crumb is like until later today when
>friends visit. When in doubt, err on the side of a sticky dough!

I always want to see the crumb to see how I did! It's a real
challenge to wait until the loaf is fully cool and cooked. I admire
your fortitude
Janet US