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The old baker down the street said my dough was overproofed and I brushed it off for 2 years
Ran into her at the corner store in Providence last week and she asked how my Saturday loaves were going. I mentioned they kept coming out flat with big holes and she just laughed and said she could tell from my Instagram posts that I was letting the bulk go way too long in the summer heat. I had been blaming my starter for months, but she was right, my kitchen hits 78 degrees in July and I was still using the same 4 hour bulk I use in January. Went home, cut it to 2 and a half hours and the crumb finally looks right. Anyone else have a summer vs winter schedule they actually stick to?
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morgan.joseph2d ago
Does a 90 minute difference in bulk time really count as a schedule, or is that just paying attention to your kitchen? Most of this hobby is just noticing what the dough does instead of following a clock. Seems like the baker gave you a nudge but you did the actual work.
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