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Update: A retired baker in Tulsa told me my crumb was gummy because I was cutting too soon
I ran into this older guy named Walt at a farmer's market in Tulsa back in April, and he watched me slice a loaf of sourdough right after I pulled it from the cooler. He tapped the crust and said "that bread is still talking, you're not listening" which honestly confused me at first. Ngl he then explained that even an hour of rest lets the starches set, and cutting hot traps steam inside and turns the middle to paste. I tried waiting a full 3 hours on my next bake and the difference in texture was not even close. Has anyone else had someone call out their timing like that, and how long do you actually wait before slicing?
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evaperez1d ago
Did you ever have a grandma who would slap your hand away from the bread knife? Mine did, every single time. She'd say the bread needs to "settle its nerves" before you cut it, which I always thought was just a weird saying. Turns out she was right and I wasted like two years slicing loaves straight out of the oven because I was too hungry to wait. Now I set a timer for at least 2 hours, sometimes 3 if the loaf is big, and the crumb went from gluey to actually looking like bread. Walt sounds like he knows his stuff, that "still talking" line is perfect.
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