Step 1 — weighing and metering
All ingredients are precisely measured according to the formulation. Accuracy is critical here,
especially for yeast and salt, since small deviations affect fermentation and flavor.
• Ingredients are often measured by mass, not volume, because volume can vary with
temperature and humidity, link this back to EPoCE (basis of calculation).
• Baker's percentages are used, that is, all ingredients are expressed as a percentage of the
total flour weight. For example, wat