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Unpopular opinion: I ditched the scale for a $12 dough bucket and my loaves got better
For about two years I weighed every single ingredient to the gram, and my sandwich loaves kept coming out dense. Last fall I switched to a clear 6 quart bucket with markings on the side and started going by feel and dough rise instead. First bake that way was a 70% hydration loaf that rose to the top line in 3 hours, and the crumb was the most open I have gotten at home. The scale people will say I am guessing, but the bucket tells me more about my dough than a number on a screen ever did. I still weigh big stuff like flour, I just stopped treating 2 grams of salt like life or death. Curious if anyone here bakes mostly by feel and how you know when to stop the bulk ferment without a timer.
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