Tasting/feeling as you go and adjusting is probably one of the most important bits of cooking or baking.
For example, hydration of the dough will dictate the final outcome of the bake. Every flour hydrates differently depending on protein, ash content, milling, and so on. So even if a recipe calls for generally 70% hydration, it may be more or less depending on the “feel” of the dough if you switch flours. Croissant dough detrempes need to be hydrated at a very low percent, generally under 60%. The flakiest croissants tend to be made with a very dry stiff dough hydrated at 50%.
And beyond the choice of flour—temperature (proofing, desired dough temperature), climate, kneading/mixing, yeast or wild starters, salt will drastically change the substance of the bread.
We haven’t even talked about gluten formation (especially with regard to autolyse and dough folding) and fermentation techniques… and how the raw dough is loaded into an oven and at what temperatures (deck, convection or fan-assisted, with humidity, Dutch oven, etc).
I can't imagine anyone will really need to use this, but it seems to have let the author work out some issues.
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