Had a lightbulb moment at a farmers market baking demo

I went to the farmers market downtown last Saturday and stopped at a baking demo tent. This older lady was making sourdough loaves and she said something that hit me. She talked about how she always lets her dough rest for 5 extra minutes after kneading before shaping. I never did that, I always just shaped right away. She said it relaxes the gluten and makes the loaf way more even. I tried it at home last night with my usual recipe and the difference was crazy. My bread came out way fluffier and less lopsided. Has anyone else picked up a tiny trick like that from a random demo or class?

2 comments

2 Comments

amy6921d ago

@jason_robinson that secret thing is spot on, so what other tiny tweaks have you picked up from watching real bakers?

jason_robinson2d ago

...and the thing that really gets me about this is how she probably figured that out just from years of trial and error, not from any fancy recipe or book. Stuff like that is gold because it's not the kind of thing you'd ever think to look up online. I've been baking bread for maybe five years on and off, and I never once questioned what happens in those five minutes after kneading. It's almost like a secret that only comes out when you stand there watching someone's hands work. Makes me wonder what other tiny tweaks are just sitting there waiting for someone to mention them.