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Baker at the Saturday market said my loaves were underproofed, and she was right
I was selling sourdough at the Riverside farmers market in Fresno and a baker from a shop two stalls down watched me slice a loaf for a customer, then said flat out that my crumb was tight because I was pulling them 45 minutes too early. I was mad for a day, but I started poking the dough and watching for it to spring back slow instead of going by the clock, and the next batch came out with way more open holes. How do you all judge when a bulk ferment is actually done without just trusting the timer?
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the_claire13d ago
Ha, nothing like getting roasted by a stranger at the market to fix your bread game! I gave up on the timer a while ago and go by the poke test now, you press a floured finger into the dough and if it springs back slow and leaves a little dent, you're good to shape. If it snaps back fast it needs more time, and if it just stays sunken you went too far. The dough really does tell you when it's ready if you stop watching the clock like it owes you money.
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