Thread: Who bakes bread?

Originally Posted by Paulbuck

I would maybe add if you're going off of volume measurements to switch to weighing everything out. Made a huge difference with my baking. Also, be sure to not let the surface of the dough dry out during final proofing; that can cause the separation of the crust and crumb.
But really, you nailed the main thing; it tastes great!
Bake on,
Paul

Could not agree more about the kitchen scale. I actually suggest getting two. One for bulky items and another for small measurements (yeast, sugar, salt). You'll find it difficult to get an accurate measure of a single gram or two with most standard scales. A 100 g calibrating weight isn't a bad thing to have on hand either. Once you have your recipe in weights, you can readily adjust for larger or smaller loaves to accommodate whatever bakeware you currently have.