I've been overworking my sourdough for years and didn't know it

I mean, my loaves were always fine, a bit dense sometimes but I figured that was just my starter. Then last Tuesday I watched a video from a baker in Portland and she said to stop kneading after 8 minutes, max. I'd been going at it for like 15, easy. Tried her way on my next batch and the crumb was so much more open, it was crazy. I guess I just thought more work meant better gluten. Has anyone else had a moment like that with a basic technique?

3 comments

3 Comments

cole_patel412mo ago

Honestly, dense bread still tastes good though, right?

uma_baker882mo ago

Yeah dense bread is good, but my last loaf was so heavy it bent the bread knife (true story).

kim_hart71mo ago

Wow, I was the same until that video, and @cole_patel41 dense does taste good but fluffy is way better.