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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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tylerw7212d 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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milawright12d 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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