> Viewed through this lens, the modern illusion of control shatters, but something much more liberating takes its place. The recipe is a suggestion. The rules of baking — baker’s percentages, hydration levels, the established ratio of flour-to-water-to-fat — are the underlying framework. This is the scaffolding.

Look, the author isn't technically wrong. But also, I have to point out that the reason for all the control and preciseness is replicability.

If you measure out everything by gram, mix/kneed for the right amount of time, set the temperature the the right number, and bake for the right amount of time, you'll get the same loaf, texture, everything, every single time.

That's why we have modern store bread loafs. That's why all bakeries aren't using more "artistic" methods of intuiting the amount of ingredients.

So long as you can accept that by doing thing by feel you'll end up with loaves that are rocks, crumbs, or dough balls. That are overcooked or undercooked. Then yeah, you can intuit as much as you like. Sometimes you'll get something good. You'll even get better at it till you usually get something good.

▲

dredmorbius 4 hours ago | parent | next [-]

Reproducibility requires more than just measuring ingredients, however, as other characteristics can greatly change results. Leaven viability, flour moisture content, relative humidity, ambient temperature, and accidents of a home-baker's process (did you get interrupted by a child / work / partner / household exigency during your dough prep or bake) all have pretty sharp impacts on results.

Precise reproducibility requires not just monitoring ingredients, but overall environment, dough response, and more.

Or ... you can roll with it as an amateur (both in the "nonprofessional" and "for the love of it" senses), recognise that every bake is its own experiment, measure what you can, but allow for variation. I've been baking bread for about six years now. Results vary, many look great, and all but a very few taste amazing, even where I go far out of nominal parameters.

Biggest goof to date was omitting salt from a batch. (Salting the finished product ... recovered mostly.) Otherwise I've survived odd assortments of flours, accelerated or extended prooving cycles, high- or low-temperature ovens, different cookware, and more. Bread is just really freaking resilient stuff, and so long as you're not planning on hitting the same spot every time, have fun with it, and learn, in the spirit of TFA.

	▲	PaulDavisThe1st 3 hours ago \| parent [-]
		Also, elevation: lower air pressure creates shorter rise times. Us high altitude bakers have to constantly take this into account (more for things like bread, less for "chemical rises" based on baking soda etc. etc.)

▲

wiredfool 4 hours ago | parent | prev | next [-]

The whole obsession about measuring giving exact hydration percentages is strange to me.

Assume you have 100g of flour at equilibrium 20% ambient humidity, and the same 100g of flour at 80% humidity.

I don’t know how different the effective moisture content would be, but measuring the weight of the flour to the gram seems like you’re including the moisture in the weight of the flour. Maybe one packs denser on a scoop. I don’t know. But I don’t necessarily think it’s more accurate.

On the other hand, it’s really easy to just pour in 540g of flour, mix in a shy tablespoon of salt, 280g of water, and a good glop of starter. Far easier than trying to get consistent scoops or measure to the meniscus in a liquid measured.

▲

derbOac 3 hours ago | parent [-]

I measure by mass when I bake, but I've always had the same questions as you (about humidity, for example). That was always the answer I got when discussing volume versus mass measurements — that volume can change due to all sorts of things — but it always seemed to me that mass could change for the same reasons.

I eventually decided mass measurements are most useful when the amount you need in mass is fairly small relative to the volume of the particles of the thing you're measuring. Measuring a small volume of nuts can be tricky, for example, because the nuts are different sizes and shapes, but mass is fairly consistent.

Measurement with baking in general is conducive to replicability assuming the same conditions are met. That is, that you're in the same bakery, with the same oven, same flour, and so forth. It becomes less reliable as you start changing variables.

This is pretty obvious even with flour: two bread flours can absorb really different amounts of water, so you almost have to be aware of texture and so forth. What you want to achieve in a recipe is a certain outcome, in dough characteristics and final loaf. How you get there can be informed by a bunch of things but is never guaranteed unless everything is the same every time.

	▲	PaulDavisThe1st 3 hours ago \| parent [-]
		Volume changes easily with differences in your manual technique (and to some degree and for some things, storage conditions). Mass will only change based on things not related to your in-the-moment technique (e.g. humidity).

▲

Finnucane 4 hours ago | parent | prev | next [-]

I worked at a culinary school for a while. In the bread kitchen they taught you the formula stuff, but also, to recognize what the dough would feel like, look like, even taste like, when it was right. They taught you how to adapt if the flour was a little drier today than yesterday, if the kitchen was a little more humid.

▲

bsder 2 hours ago | parent | prev [-]

> You'll even get better at it till you usually get something good.

This is the crux.

Sure, if I bake a loaf of odd bread every couple of days, I will EVENTUALLY get good enough to produce something good rather than just edible. After how long? A week? A month? A YEAR?

So, in the interim, I am WASTING those ingredients and my time.

I liken this to knife sharpening. Sure, EVENTUALLY you will get the feel for sharpening on whetstones and then sharpening your kitchen knives is quick and straightforward. But how many times will it take--especially if you have no mentor to teach you? Alternatively, you can get a fixed-angle sharpener and have sharp kitchen knives tonight.

	▲	throwaway173738 2 hours ago \| parent [-]
		What’s cool about sharpening knives is it teaches you how to sharpen all kinds of stuff. For example I’m building a fence and I have to cut some roots in the posthole using my San Angelo bar. The chisel is dull because I’ve been using it to break up concreted rock. So I grab a file and put a little edge back on it.