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My scale battery died mid-bake and I eyeballed everything
Last Sunday I was making a triple batch of croissants and my kitchen scale just went dead right after I measured the flour. I panicked for a second, then just started going by feel for the rest, water, salt, butter layers included. Honestly the dough came out better than my last 4 attempts with exact measurements, more supple and easier to fold. Has anyone else had a batch improve when they stopped weighing everything and just trusted their hands?
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olivia_rivera8816d ago
My scale broke during a bread batch last month and I just went with the dough's feel for the water, best loaf I've made all year. Your hands pick up on things numbers can't, especially with butter layers.
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