Welcome Laspomkj! And I agree. I have an oxo digital scale and its great.
1 Like
Someone makes an oval scale with a round weighing surface. It shows up under a number of brands, one of which is here https://www.amazon.com/Escali-P115M-Precision-Lightweight-Lifetime/dp/B000CH9OCG/ref=sxin_9?asc_contentid=amzn1.osa.0275d83a-5be5-4e52-86ac-5e3d49b28772.ATVPDKIKX0DER.en_US&asc_contenttype=article&ascsubtag=amzn1.osa.0275d83a-5be5-4e52-86ac-5e3d49b28772.ATVPDKIKX0DER.en_US&creativeASIN=B000CH9OCG&cv_ct_cx=kitchen+scale&cv_ct_id=amzn1.osa.0275d83a-5be5-4e52-86ac-5e3d49b28772.ATVPDKIKX0DER.en_US&cv_ct_pg=search&cv_ct_we=asin&cv_ct_wn=osp-single-source-earns-comm&dchild=1&keywords=kitchen+scale&linkCode=oas&pd_rd_i=B000CH9OCG&pd_rd_r=dd22f313-4e31-4e2e-b6d2-f4d171c9292d&pd_rd_w=BuWdN&pd_rd_wg=aAyNW&pf_rd_p=2a3243ce-188f-426b-9a7c-cd22d207971e&pf_rd_r=V6YCSQP5QPDGCEC940AV&qid=1623841082&sr=1-1-64f3a41a-73ca-403a-923c-8152c45485fe&tag=thewire06oa-20 . They are all the same down to the three little bumps in the case on each side. Mine is easily fifteen years old and has many miles (mostly sea) on it. It’s been great. I don’t think I’ve ever changed the batteries. It’s been to Bermuda, the Bahamas, the Virgin Islands, and down through the Caribbean by sea. That’s a bigger beating than kitchen scales are designed for.
1 Like
Tip for seeing the readout when a large item covers it: put a cup (or a plastic container or something) on the scale, hit “tare” to zero it, and then balance the large item on top of the cup. (I use mine mostly for packages, so I use a roll of sealing tape as the “stand”.)
6 Likes
My oxo readout pulls out so you can read it under something large
2 Likes
I bought a scale to help me bake bread. It didn’t help. I am literally…yes I’m using the word literally here…the worst bread maker on the planet.
2 Likes
Well, I’m not an accomplished bread baker by any stretch of the imagination. I simply enjoy it, especially focaccia because we can’t easily get good ones where we live.
Actually the one thing that has helped me the most so far is using my Thermapen to make sure that the water for dissolving the yeast is at the right temperature. I find it’s too hard for me to judge the water temp correctly otherwise.
Now I’m mostly taking a break from all baking to enjoy the summer. Not a baking technique but I endorse it anyway. Because fun.
2 Likes
I love the look and smell of fresh baked bread but for the life of me can’t pull it off. I think I am dough challenged but not really sure.
I envy you and others!
1 Like
I’m not accomplished enough to suggest a go-to bread recipe. My favorite thing—bread or otherwise—to bake is Marcella Hazan’s focaccia from Essentials of Classic Italian Cooking.
I’ll bet there’s a bread or bread adjacent recipe out there that will suit your inclinations, though.
2 Likes
Hmm. Might you be overthinking it? I only do simple breads such as white, wheat, Challah, biscuits, dinner rolls, once hamburger rolls. I just follow the directions and it comes out. I’m thinking about branching into sourdough but that seems another branch of chemistry.
1 Like
Have you seen Kenji’s revised no-knead bread recipe in the New York Times?
2 Likes
I am an awful baker. I do weigh my ingredients now and have had better luck. A while back @mariacarmen posted this recipe and I’ve made it several times. It’s always come out well.
3 Likes
Same. I am baking challenged, and those baguettes turn out heavenly every time. @Respectfully_Declined, you should absolutely try these once. I’ve tried baking many different things over the years, and they all turned out so-so to awful, but these were perfect the first time and every time.
3 Likes
Thank you. You given me new confidence 
and will be trying it this weekend. Pray for me. Haha
4 Likes
I decided to try and enjoy the process and hope for the best. I find it works better tan worrying too much and the bread tastes better. Good Luck
2 Likes
I apologize for not replying. No I haven’t. Forgive me but I’m not familiar with Kenji. I have a subscription to the NYT too. 
Kenji is the heart and soul of seriouseats.com. (Alert: Don’t read this @Auspicious). His recipes are thoroughly tested, and mostly well reproducible. I suggest you read the article: Kenji’s No-Knead Bread, revisited
I’ve made the low-knead version a couple of times now, given some to friends, and everyone loved it. It’s really not difficult, and it will help you build up confidence.
4 Likes
Thanks much!
Hugs. grin
1 Like
Is there a recipe in the article? I cant’ open it - they want me to subscribe. Or is it the regular no-knead bread recipe?
NYT is always a paywall. There is a recipe on Serious Eats (shudder grin) updated earlier this year. A reasonable assumption it is the same.
2 Likes
