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Pro tip: I just baked my 100th loaf of sourdough and finally got the ear I wanted.
It took me almost a year of weekly bakes and adjusting my scoring angle to about 40 degrees. The loaf finally had that perfect, dramatic lift and a crispy shard. What's a baking milestone that felt really good for you to hit?
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sage_perry1mo ago
Scoring angle is such a finicky detail, but it makes all the difference. Did you find a specific lame that worked better for you, or was it more about the motion and speed of the cut? I've snapped so many blades trying to be too forceful.
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tylerw722mo ago
My first successful laminated croissant dough was a huge win. Getting those distinct, buttery layers without the butter melting into the flour took so many tries. That flaky pull-apart texture made all the failed batches worth it.
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milawright2mo ago
How cold do you keep your kitchen when working the dough? @tylerw72 I finally got mine right by putting the butter in the freezer for a few minutes between folds.
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