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That conversation with my old boss about proofing times
I was talking to my former bakery manager last week, and she told me I've been rushing my proofing by about 45 minutes. She said she always lets her sourdough go an extra hour in the fridge, and I thought she was crazy. Now I tried it on three batches and the crumb is way better, so has anyone else had to unlearn their own 'fast is better' habit?
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the_hugo2mo ago
Hold up - you mean you actually talked to your old boss after you left? Did she reach out first or did you go asking for advice? I always figured once you walk out the door, that's it, you're on your own. Kinda makes me wonder if I should hit up my old pastry chef about why my croissants keep collapsing.
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uma6852mo ago
Oh man, I feel this so hard. I used to think faster was always better at everything, and then my bread would come out like a hockey puck. Turns out patience is actually the secret ingredient, who knew!
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