2 hours ago, Kerry Beal said:Actually I've watched @Alleguede weigh every koiugn piece before placing them in the rings/pans - different weight for different pans. He also weighs the dough for each loaf of bread, bun and baguette. Only way to get consistency and control costs.
All I can say is Chef Patrick has too much time on his hands if he weighs every piece. I can see dialing in thickness and size for different form sizes (Our 4x4" were too small for the rings), but if you're a gram off? Waste it? Trim it? Scab some more on? This dough can be very weepy anyway--another step can't be helpful.
Nevermind the authenticity aspect of it--waiting for your bascule to come to perfect balance? Non.
This way lies madness.
