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Appreciation post: the lady at the King Arthur class in Norwich told me my dough was overproofed and I owe her
I took a bread class at a small kitchen in Norwich, Connecticut back in March and I was feeling pretty good about my loaf until this older lady next to me poked it. She said "honey that already had its rise, it's gonna collapse in the oven" and sure enough it did, flat as a pancake. I had been letting it sit 40 minutes past what the recipe called for because I thought more time meant more flavor. She showed me the poke test right there on her own dough, watched it spring back halfway and said that's your window. I ended up tossing my loaf and starting a new one at her table, and it came out the best one I've baked yet. Now I poke everything before it goes in the oven. Has anyone else had a total stranger in a class correct them mid bake like that?
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mason.anna10d ago
Learned more from that poke than from any recipe I've ever followed, because the dough doesn't lie the way a timer does. Now I judge every rise by feel first and the clock is just a rough guess.
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