baking from memory...
When I got more serious about baking several years ago, I created my own spreadsheets (or "breadsheets" as I like to call 'em) where I kept accurate track of formula tweaks, timings, etc. Over 200 sourdoughs, ciabattas, mixed grain pan loaves, pizzas, flatbreads, etc.
Nowadays, even though I still weigh my ingredients, I "eyeball" things much more, and I rarely write my outcomes down....probably because for the most part, the outcomes come out consistently well. I haven't been baking a ton of breads lately, but my recent go-to's are:
- a mixed grain pan loaf with white, whole wheat, medium rye, and Bob's Red Mill 10 Grain blend.
- a pizza with white, a bit of whole wheat and about 25% Caputo 00.
I usually start with 500g of flour total, hydrate at about 70% (350g), and add yeast, salt, sugar, and fat as necessary. Doing the calculations in my mind is simple and easy. A 850g dough ball is convenient because it makes a good size loaf of pan bread, and makes 2 large pizza skins (or 4 individual ones). All kneading and clean up can be done in 15 minutes or so (I knead in a KA mixer). The shaped pizza dough balls go in the fridge overnight, so even less work to do than the pan loaves.
Having the detailed formulas are nice when I'm trying to remember how to do a bread that I don't make regularly, but for my daily bread, I don't even think about it anymore...350g of water, add yeast (and sugar if desired), add 500g of flours (whatever I feel that day), add salt and fat as desired, knead in mixer, shape for bulk ferment, etc. watching the dough and not the clock.
How about you, what recipes do you bake from memory these days?