but by a tiny degree. expansion of water is something like 8% over 100C so maybe 2% over 20C? it's not a straight mathematical progression if my memory serves me correctly.
so imagine you're preparing the dough at 45C not 25C (STP?) for the sake of your scenario?
compare that % expansion to the scale on a jug being incorrectly positioned by 5mm vertically which i discovered equates to about 50ml on my jug.
that's 1/7th of the 350ml in question, which is about 14%?
that, sir, will fuck your dough right up.
trust me or not, go check it out for yourself.
a set of cheap digital scales (£7 from Lidl) are a shitload more accurate than a £20 pyrex jug.
fact.
( blaireau69 , the Cumbrian Travis Bickle., Wed 2 Jun 2010, 20:45, 2 replies, latest was 14 years ago)

I was teasing a little.
I don't doubt that you are correct I was merely taking the idea of precision a step further.
(Me, I'm not... in any way intoxicated, Thu 3 Jun 2010, 17:29, Reply)

Is bread really that precise?
My parents bake bread with 1000% guess work. Admittedly that's backed up with many years of baking, but they taught me to bake their bread the same way in one go...

I suppose it maybe depends on what bread you're baking - super fluffy white loaves might need the extra care, but my favourite bread is my parents (and when I can be arsed, my) bodgey stuff...

But then I regularly guess/throw in some extra at all my cooking... That said, I usually get compliments rather than cursing...
picasaweb.google.com/oppresswomen/MyCakesD# For some fine examples :)
(errrggghhhh should be doing something else, but what was it?!, Fri 4 Jun 2010, 19:26, Reply)

it's simply about whether or not you're after consistency or not.
i would suggest that to be able to claim you have mastered something then you need to be able to prove you can reproduce the results time after time.
i would also suggest that the "bodgey" approach will not tend to produce this.
no offence intended.
i only tend to use this degree of precision with baking and breadmaking.
( blaireau69 , the Cumbrian Travis Bickle., Fri 4 Jun 2010, 22:38, Reply)

Very good point...
Consistency is important, it should always be enjoyable. But there can (if you want there to be) a large range of 'right' that can be called consistent. Depending a little on cake, but usually I can get consistent looking and tasting results with the bodgey approach. That's what I mean by mastering the proportions (if I mentioned that at all?!) - if the proportions are good then the rest works every time.

For bread making I will confess that I like inconsistency, as then it's like you did a different recipe every time :P I do make a mental note of what biases affect the results and how, so I can keep making a loaf if it's particularly good :)

Really want to do lots of baking now! I forget how much I enjoy it :)
(errrggghhhh should be doing something else, but what was it?!, Mon 7 Jun 2010, 21:07, Reply)