Step One: Scaling

The first step in bread making is the scaling of ingredients. Correct and accurate scaling is necessary in order to achieve consistency and uniformity of production. When scaling, we are also calculating the final dough yield, and accuracy will prevent under- or overproduction. Therefore, cost control is a small but significant aspect of scaling. Measuring ingredients by weight and not by volume is the only way to ensure accuracy, and a reliable scale is an invaluable tool for every baker.