On Sep 26, 9:53*am, Sheldon > wrote:
> On Sep 26, 9:43 am, maxine in ri > wrote:
>
> > On Sep 26, 9:37 am, Sheldon > wrote:
>
> > > The only thing an ABM doesn't do is form up fancy schmancy loaves...
> > > but of those hand formed I've seen displayed here no none excels in
> > > that area either... in fact their loaves are so fercocktah looking
> > > they'd do better to use an ABM. And even with the ABM a certain
> > > amount of thought is required for anticipating loaf configuration,
> > > otherwise there wouldn't be all those inqueries about hockey pucks and
> > > spill overs... not to mention collapsing, lousy crumb, miserable
> > > crust, and the plethora of dilemmas the same as occur with
> > > conventional/manual bread baking.
>
> > Most of those problems are due to imprecise measurement.
>
> That's a big fat myth... the *least* important factor in baking
> (especially yeast bread) is precise measurement... professional bakers
> do not measure accurately... they always correct by feel, sight, and
> sound. *In a professional bakery anyone gets caught with measuring
> spoons it's immediate dismissal.

Strange the professional baker I worked with insisted on measuring
just about everything. When he did some cooking he wored by sight etc
but not for baking.

Of course he'd never use a measuing spoon. Everything was done by
weight. Joseph Amendola's baking book is a good example of this.

John Kane Kingston ON Canada