That would be me. I bought an Escali Digital Food Scale
(mine's RED) a few months ago, when I was ready to start making sourdough and other artisan breads, which I understand to list weights in most recipes. 
First, I didn't make the sourdough starter, because I was waiting for the scale. (probably not necessary) Then I put the scale aside, because I lost my starter directions. Meanwhile, I've been making bread and rolls, dividing the dough by the difficult and inaccurate method of eyeing-and-guessing. Today, though, when struggling with a big batch of dough, trying to divide it for 5 loaves, something clicked in my brain and I remembered to try the scale.
It was a little awkward to balance the big wad of dough on the scale to get a total. I'm sure there's a better way, but for today, I divided it approximately in half and weighed each blob on a piece of wax paper placed on the scale. I then added their weights to get a total, and divided by 5. Turned out those pieces were too small, so I redivided into 4 big loaves. I used my probe method to determine doneness, and with them all the same weight, could feel more confident that if one was done properly, the others were, too.
I took too long to decide to photograph the bread...There were only 2 1/4 loaves left.
Thanks. :-)
ReplyDeleteI realize this is an old post, and you've probably figured it out already, but you can place your largest bowl on the scale, then zero it out, then add the dough to the bowl. No awkward balancing.
ReplyDeleteI'm having the best time delving into your blog, even being a non-gluten eater.
Thank you!
ReplyDeleteI did figure out the bowl thing...It just would've taken an extra step and I was being impatient, or brain wasn't fully engaged (both?) that day, I guess.