I finally quit eyeballing my dough hydration, and the scale fix took 2 minutes

Riley Bell · 2026-10-20T03:30:02.910476+00:00

For 6 years I dumped water in by feel, and my loaves came out gummy maybe half the time. Last month I started weighing everything in grams, 500g flour to 375g water, and the crumb finally opened up. Anyone else switch to a scale late and wonder why they waited so long?

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I finally quit eyeballing my dough hydration, and the scale fix took 2 minutes | Bakers - Chatter Central