I'm not sure where I'm going wrong in my dough making ratio.
The only thing that I can guess is that for some reason my scale sees the dry ingredients differently than the wet, can water hardness be a factor?
I'm trying to make a 70% dough.
I use the same scale and the same container to weigh out my wet and dry ingredients—to control for error.
I use:
500g 00 flour
350g (350ml) water from a Britta jug (or should be—see below)
10g salt
~4g yeast
I have noticed that when I weigh out the water, on my scale 350g is some where near the 400ml mark on my measuring cup! ¡Que!
I bring it all together, mix mix mix, until there's no water or flour left and a dough forms.
Then turn it out to use the flip-n-fold method.
The problem is, is that the dough never really seems to produce the results that I've seen on the net.
It stays really, really REALLY sticky!
No matter how long I work the dough.
I've been playing with water volume. According to my measuring jug, 350ml = 330g on the scale.
That seems to produce a result closer to what I'm looking for, but have I changed the type of bread? In this case I'm after baguettes.
Still, 20g is quite an error.
The only other thing I haven't tried is distilled water.
So any other suggestions where I'm going wrong before I go and buy a new scale?
Cheers!