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Update: my old boss at the bakery in Fresno told me I was scaling dough wrong for 2 years
I ran into my old boss Marcus at a supply store in Fresno last week and he asked how my home bakery was going. When I mentioned my loaves were coming out dense, he said "you're still weighing everything on that $12 scale, aren't you?" Turns out he taught me to scale dough by total weight back when I worked for him, but the real trick was scaling each piece a few grams heavy to account for what sticks to the bench. I went home and tried it on a 900g batch and the crumb opened up way more. Has anyone else had an old mentor point out something basic you missed for years?
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