I do both depending on the recipe. The Sourdough Orange Ginger bread uses Metric weight measurements.@ronott1 , question for you... When baking bread do you weigh your powders or do you use the tablespoon/teaspoon method?
Sourdough Orange Ginger Bread
Here is my recipe. I did a bulk ferment with S&F for about 4 hours. I usually only go for 2.5 to 3 hours, but my house was cold yesterday.
I added the candied orange peel, and crystalized ginger (I didn't weigh this - just used what looked good) when I shaped them. I split the dough in half, and spread the orange, and ginger on each half then stacked them, rolled up the dough, and made a boule.
I let it rise for 30 mins at room temp, then put it in the fridge for 17 hours.
I baked straight from the fridge. Covered for 20 minutes at 475*, uncovered for 20 mins at 450*.
- 250g water
- 85g starter
- 50g raw honey
- 213g Kamut
- 212g bread flour
- 2 tbsp vital wheat gluten
- 8g salt
It seems weird to measure out things like Honey. The big advantage is removing measuring error. Many do not realize that there is a technique to measuring flour and etc.
Usually with bread, I add flour until the dough has the correct feel and shape. Sourdough will always be sticky so you go by stiffness of the dough.