The whole time I baked bread by time not feel... what was I thinking?

I used to set a timer for exactly 45 minutes of bulk fermentation for my sourdough, no matter what. Then last winter my kitchen was like 62 degrees and the dough came out dense and sad. Now I go by the poke test and visual cues, it takes way longer but my crumb is way better. When did you guys stop relying on the clock and start trusting your hands? Has anyone else had a cold kitchen wreck their schedule like that?

2 comments

2 Comments

the_willow5d ago

Ditch the timer completely for bulk ferment. I've got a chilly kitchen too and it took me way too long to learn that 45 minute rule is total nonsense when your house is cold. Just poke it until it feels like a marshmallow.

jordan1845d ago

Honestly used to be that guy who swore by the clock for everything. But after a couple brick loaves in winter I finally gave up and started going by feel like you said. That marshmallow test is way more reliable than any recipe time.