2
A sous chef's tip about resting dough rewired my bread routine
Last Tuesday, my sous chef at the diner saw me struggling with my sourdough and said, 'you're overhandling it, let it sit in the fridge for 18 hours instead of 6.' I did that with the next batch and the crumb came out way more open, no sticky mess. Anyone else get a simple trick from work that totally changed their method?
2 comments
Log in to join the discussion
Log In2 Comments
amy_foster5627d ago
Trust that fridge rest, it does ALL the heavy lifting for you.
5
thomas29126d ago
and honestly that 18 hour fridge rest changed everything for me too. I used to fight the dough, kept poking at it, checking it every couple hours like a nervous parent. Now I just mix it, shove it in the back of the fridge, and forget about it until the next day. The gluten does its own thing while I sleep, no babysitting needed. Best part is the dough comes out way easier to shape, less sticky, and the oven spring is way better.
5