Finally hit 50 loaves of sourdough and something clicked

I've been baking sourdough for about 8 months now and my first 40 loaves were all over the place - dense, flat, burnt bottoms. But at loaf number 50 last week I finally got that perfect ear and crumb without following a single timer. Has anyone else noticed a certain number where things just started making sense?

2 comments

2 Comments

michaeljones13d agoMost Upvoted

How did you adjust your dough handling at that point?

gavin_knight3913d ago

Wait, are you serious? You actually had to adjust your dough handling at that point? I mean, I've been baking for years and I've never heard of anyone needing to do that. It sounds like your dough was way more fragile than mine has ever been, which is kind of wild to me. How did you even notice it needed adjusting? Was it tearing or sticking like crazy? I'm just trying to picture the situation because it sounds like a nightmare honestly.