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Three days to learn what a 30 second rest should've told me
My sourdough loaves kept flattening into pancakes. Took me three days of testing to realize I was cutting into them too hot, the crumb was still setting. 20 minutes on the rack instead of 5 and now they actually hold their shape. Anyone else ruin a whole batch over something that small?
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miles_roberts2221d ago
I mean, is this really a "ruin a whole batch" situation though? You learned something real about how bread works, that's not a loss, that's just the cost of learning. Three days feels like a lot but honestly most people never figure this out at all and just keep baking flat loaves forever. Cutting too hot is such an easy mistake because the outside looks done and your brain says go. I'd say you got off cheap. My first few tries at anything food related were way worse and I didn't even get a lesson out of it.
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