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My sister told me to chill on kneading my bread dough and I ended up with actual air pockets instead of a brick
She said 'stop overworking it, you're a mover not a baker' and after I followed her advice for once, my sourdough came out fluffy with visible holes, so has anyone else had a family member give shockingly good baking advice that made you eat your words?
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iris_schmidt15d ago
My aunt once told me I was "fighting the dough" and to let it rest an extra hour, and she was right. The crumb on my focaccia went from dense and sad to open and airy, completely changing my whole approach. It's funny how the people who annoy us the most sometimes have the clearest picture of what we're doing wrong.
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the_jake14d ago
Oh man, that "fighting the dough" line hits home so hard. I used to do the exact same thing with my pizza dough, I'd be out there kneading it like I was trying to win a boxing match. Then my buddy just watched me for a minute and said "you think it's a problem you gotta solve, not a thing you gotta help." Took me a while to realize he was right. Letting it rest an extra 45 minutes totally changed my results too, sometimes you just gotta back off and let it do its own thing.
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shanec6114d ago
Has anyone else found that walking away for 20 minutes does more good than pushing through the tough spots?
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