A baker in Seattle told me my sourdough was 'tense'

I was showing off my crusty loaf at a market last month, and she pointed at the crumb. She said, 'See how tight those bubbles are? Your dough is scared.' I realized I was rushing the final proof, giving it only 2 hours instead of letting it relax. Now I go by feel, not the clock, and the texture is way more open. Anyone else get feedback that made you slow down a step?

2 comments

2 Comments

max_foster5d ago

Was that your first time getting feedback from another baker? It's amazing how a single observation can shift your whole process from rigid timing to trusting your senses. That move from clock to feel is what separates good bread from great bread.

nelson.michael5d ago

What's the biggest change you've made after getting a piece of feedback like that?