Just realized I was overworking my dough for 3 years straight

I was at a pastry workshop in Chicago last month and the instructor took one look at my bread and said "you're killing the gluten, stop mixing so long." Turns out I was running my stand mixer on high for like 15 minutes when it only needs 6-8. No wonder my baguettes came out tough no matter what I did. Anyone else learn a basic technique wrong and stick with it forever?

3 comments

3 Comments

fiona_hunt719d ago

Blows my mind how many of us just keep doing things wrong for years without questioning it.

wesleyflores8d ago

Honestly, I was the exact same way with my pie crust for like five years. Kept adding more and more ice water because I thought it wasn't coming together, ended up with tough, soggy bottoms every single time. Finally watched one video where the baker said "stop touching it so much" and it was like a lightbulb went off. It's humbling realizing you've been fighting your own hands the whole time.

the_alice8d ago

I used to be the opposite... I always thought people were being dramatic about overworking dough, like how bad could it really be? But then I switched to a no-knead recipe and realized my bread actually had that open crumb everyone talks about instead of the dense brick I was making for years. It completely changed my mind on how gentle you really need to be with dough, especially wetter ones.