My first loaf came out like a brick 3 weeks ago, and today I cut into a loaf that actually sprung in the oven | Bread Baking Basics

Richard Johnson · 2026-09-28T21:45:06.484572+00:00

I switched from scooping flour straight out of the bag to weighing it on a $12 kitchen scale at 120 grams per cup, and the dough finally stopped feeling like paste, so has anyone else had a small change fix their bread like that?

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My first loaf came out like a brick 3 weeks ago, and today I cut into a loaf that actually sprung in the oven | Bread Baking Basics - The Community Guide