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A customer told me my sourdough was 'too dense' last month
Honestly, I was just doing my usual process, but they were right. I started doing an extra set of folds during bulk fermentation and the crumb is way more open now. Anyone have other tips for improving oven spring?
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cora4001mo ago
Look, it's bread. Sometimes it's a little dense. The world keeps turning. Your extra folds probably helped, but I've seen people get way too deep into hydration percentages and autolyse times for what's basically flour and water.
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umab351mo ago
Can we call my last loaf a doorstop or is that too mean?
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