Originally Posted by drnewman6
I whole heartedly agree that the amount of flour is probably different each time. That could differ by a 1/4 cup with each loaf, as I add flour until it looks or feels right.
Now that you mention it, that's the way I make bread too. (I'm not an expert.) I measure my water and other ingredients, adding them to a bit less flour than I expect to need. (I proof my yeast.) Then I knead the dough adding small amounts of flour until it feels the right consistency. I would be hard pressed to tell anybody how much flour I used in any particular loaf of bread.
I guess I could develop a precise recipe by experiment and then make the identical recipe every time. I guess that would probably work as long as you don't change your flour or yeast brands.
When I think about it in those terms it hardly matters whether I measure it by volume or by weight. But I do know that if you want a precise amount of flour the only you can get that is by weighing it.
More often than not I bake breads like focaccia with additional ingredients like rosemary, cheese, chopped onion (sauteed), etc. I'm not so sure measuring an exact amount of flour would work in that case anyway. I don't really even know how much of the ingredients I add since I often add ingredients until I think it's right. And half an onion or a whole onion is how much? (Since onions vary in size.) I must be doing something right since it always comes out good.