A baker in Seattle told me my sourdough was 'tense'

I was showing off my crusty loaf at a market last month, and she pointed at the crumb. She said, 'See how tight those bubbles are? Your dough is scared.' I realized I was rushing the final proof, giving it only 2 hours instead of letting it relax. Now I go by feel, not the clock, and the texture is way more open. Anyone else get feedback that made you slow down a step?

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max_foster6mo ago

Was that your first time getting feedback from another baker? It's amazing how a single observation can shift your whole process from rigid timing to trusting your senses. That move from clock to feel is what separates good bread from great bread.

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nelson.michael6mo ago

What's the biggest change you've made after getting a piece of feedback like that?

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