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Nef
I've refused to buy a scale so I hydrate based on texture of the dough in the mixer. It's taken probably 15 dough sessions over the past year, but I'm proud to say I've definitely mastered it.
how do you all prevent a skin forming after balling the dough? Most recently I tried putting a tray of water in the oven with the dough on proof and this worked quite well at preventing one. Silky smooth.
I think the olive oil route is a bit disingenuous.
I've tried covering with a wet towel and this works well but hard to manage with 10 dough balls.
etc etc