Hit 200 loaves of sourdough from my home oven and finally stopped weighing everything

Noticed somewhere around loaf 180 I just started eyeballing the water and flour. The crumb is actually better now than when I was being precise. Maybe muscle memory kicked in. Anybody else find they get looser with measurements after enough reps and it works out fine?

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1 Comment

the_mia20h ago

That's probably more about you getting a feel for the dough than it being better without scales. The whole point of weighing is consistency, and after 200 loaves your subconscious knows exactly how 500 grams of flour looks and feels in your hands. But here's the thing, water content varies by brand and humidity, so eyeballing it can actually make your hydration bounce around more than you notice. Muscle memory is real for the handling part, but the crumb improvement might just be confidence. You're probably compensating for minor flaws without realizing it, not because the numbers don't matter.