There is a Better Weigh

I know you have all been on the edge of your office work chair wondering if I've stuck with the milling and bread-making thing. I have to report that, since receiving my mill and big, giant mixer back at the end of January, I have faithfully made bread every week or so in order to keep this family well-stocked in sandwiches and toast. In fact, several weeks ago, a friend of mine and her family as well as my brother-in-law were here for dinner. I made my bread once my friend got here in the hopes of luring her into the world of milling and bread-making (it worked, by the way).

As I separated my dough into 6 loaves, both my friend and brother-in-law asked me why I don't use a scale to ensure each loaf's equality. I laughed in a slightly mocking manner. I mean, we all know I'm a little bit anal retentive about just a few things, but my slightly uneven bread loaves have never bothered me. Of course, since that day, it has bothered me just a little each time I've made bread. But not enough to force the purchase of a food scale.

That is, until the other day. Friday I tried my hand at French bread, and I discovered that I really stink at eyeballing things. I ended up with one, beautiful, just right loaf; one medium OK loaf; and one puny, little pitiful loaf (hey, where's Goldilocks?). The good thing is, despite how they looked, the loaves were delicious. I'm adding a scale to my Wish List, though, before I attempt French bread again. If anyone has any recommendations...