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My crust collapsed after I opened the oven to peek
Was baking a sourdough boule yesterday afternoon and cracked the door 2 minutes early to check the color. The whole thing fell flat as a pancake and now I'm out 12 hours of proofing time. Anyone else still falling for the peek trap after years of baking?
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the_morgan16d ago
Oh man, is there anything more humbling than watching a perfectly good loaf turn into a deflated balloon animal? I did the exact same thing last month, cracked the door maybe 30 seconds too early and it just sighed and sank right in front of me. I swear I know better after all these years but the curiosity gets me every single time. The worst part is you can't even blame the recipe or the starter, it's just your own impatience staring back at you. I feel your pain on losing that proofing time, it hurts extra when you've been babysitting the dough all day.
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reed.ray6d ago
Man, I've got a buddy who literally did this exact thing two weeks ago. He was so proud of his loaf, opened the oven door just a crack to peek and the whole thing drooped like a sad balloon. He swore off bread baking for a week after that, said he needed time to grieve his lost hours.
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