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The real reason your bread keeps caving in the middle
I kept getting loaves with a sunken center until I realized I was cutting the slashes way too deep. Turns out if you go more than a quarter inch into the dough you're basically deflating the whole structure before it even hits the oven. Has anyone else had this fix their collapsed loaf problem?
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corad844d ago
Jeez I've done the same thing! It's wild how the smallest change in technique can completely wreck the whole thing. Makes me think about how we overcorrect stuff in general, like oversalting soup or overmixing batter when a lighter hand would fix it right up.
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beth_stone4d ago
Overcorrecting is definitely a thing, but have you ever noticed how some people never learn from it? Like they keep making the same heavy-handed mistake over and over with complete confidence. Oversalting soup is a perfect example because you can always add more salt later, but you can't take it back out once it's in there. Same with mixing batter, you can't un-beat those lumps once they're gone. Is it just a lack of patience or something deeper about how we approach problems?
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