What's it look like inside?Hey guys. Y’all are convincing me i might need a scale. All the recipes are calling for it. I had no idea flour was so finicky. Since i don’t have one i did what they also called for : i stirred up the flour and spooned it in my measuring cup instead of packing it in. My bread came out very good I think! I used the Jim Lahey recipe for No Knead bread and let it rise for over 8 hours and baked it in a preheated Dutch oven. I didn’t cook the first loaf until 10 pm. I made the second one by getting up at 5 am and cooking it at 4 pm.
I am confused about the use of a scale though. Do i measure on a plate and subtract the weight of the plate? Also how do you know it’s calibrated correctly?
My next adventure in bread baking is going to be Japanese milk bread. I’ve been looking online about this bread for awhile now and think I’m ready to try it. Have any of y’all made it? View attachment 267416