Thread: Who bakes bread?

Interesting. I took a minute to browse the reviews for that scale. Describing your odds of receiving a functional scale as "a roll of the dice" might be generous. I don't know for sure, but Harbor Freight might have better quality control than that company. But at least you should get a nice hardy laugh from the name on the battery shaped objects that come with it .

Originally Posted by Crawler

Interesting. I took a minute to browse the reviews for that scale. Describing your odds of receiving a functional scale as "a roll of the dice" might be generous. I don't know for sure, but Harbor Freight might have better quality control than that company. But at least you should get a nice hardy laugh from the name on the battery shaped objects that come with it .

I read those same reviews. I want those batteries! I showed that scale to my Wife who has a PhD in Chemistry and she gave me the 'that's what you get when you marry for looks' look.
She is going to get me a scale now.
Works every time!!

I have that scale. It works just fine. I do recommend that you get a 100g calibration weight to ensure that its lined up correctly. But for making bread, you won't find that the very minimal variation to be significant. If you're migrating from volume measurements to weight, you'll find that this scale will have increased your precision by 100x. I'd add one more scale for water, fat, and flour.

Originally Posted by Paulbuck

I read those same reviews. I want those batteries! I showed that scale to my Wife who has a PhD in Chemistry and she gave me the 'that's what you get when you marry for looks' look.
She is going to get me a scale now.
Works every time!!

Well I'm not building the space shuttle here and no one is going to die because the vaccine I conjured up was off by a few

The one I bought works fine. It does have a 60 second auto shut off but I put a small piece of wax paper on the scale before I turn it on and that puts a tare automatically in the scale. So if it times out before I'm done, I just dump what ever it was that I was weighing, replace the same piece of wax paper restart the scale and once at zero re-add and finish.

With that said, if I was going to be doing a lot of this stuff a Professional Scales costing a lot more 'might' be worth it but not for what little use I need.

Originally Posted by cudarunner

Well I'm not building the space shuttle here and no one is going to die because the vaccine I conjured up was off by a few

The one I bought works fine. It does have a 60 second auto shut off but I put a small piece of wax paper on the scale before I turn it on and that puts a tare automatically in the scale. So if it times out before I'm done, I just dump what ever it was that I was weighing, replace the same piece of wax paper restart the scale and once at zero re-add and finish.

With that said, if I was going to be doing a lot of this stuff a Professional Scales costing a lot more 'might' be worth it but not for what little use I need.

If you were working with volatile compounds that required 100% accuracy this might not be the right scale. But we're making bread here not curing cancer. Its plenty accurate for that purpose.

My point Exactly!

Bake on Brothers!

Speaking of which I need to bake some sandwich bread today.

My bread is done and in fact I've sliced some pieces off for a turkey sandwich for a lite supper.

I forgot to take pics of the dough after it's final rise in the baking pans but the dough was about a 1/2 inch above the pan at the crown. I had the oven per-heated to 375 degs but would lower the heat to 350 once the loaves were placed in the oven (Please note: I use a table top convection oven which is actually a Toaster Oven On Steroids with some forced air so the heat drops quickly) anyway; I tried to take pictures to show how fast the heat of the oven forced the yeast to rise as the top of the dough was about an inch above the edge of the pan in about 60 seconds but I was unsuccessful as I didn't want to open the small oven.

Ok, after 25 minutes at 350 degs here's my loaves;



Out of the oven and the tops brushed with a little melted butter;



The rise was great! Nice Light Slices:



Thanks for looking!

Originally Posted by OCDshaver

If you were working with volatile compounds that required 100% accuracy this might not be the right scale. But we're making bread here not curing cancer. Its plenty accurate for that purpose.

I was building a fence with an elderly neighbor and was obsessing about measurements and he say's to me 'we're building a fence, not a piano'. I liked that.

Originally Posted by Paulbuck

I was building a fence with an elderly neighbor and was obsessing about measurements and he say's to me 'we're building a fence, not a piano'. I liked that.

Your 'elderly neighbor' and I would get along real well as we seem to have the same up bringing.

Nothing new here. I make a Kougelhof every couple weeks. Here's today's.