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The 3 minute trick that ended my bread dough frustration
I kept making sandwich bread that came out like a brick. Flat, dense, nobody wanted to eat it. I tried longer proof times, different flour, even adding potato flakes. Nothing worked until I accidentally left the dough on the counter for an extra 20 minutes after shaping it. That little rest before the final rise made the loaf double in size and feel like actual bakery bread. I tested it against my old method three times this month. Every batch with the rest came out light and fluffy. The ones without it? Back to bricks. So here's the debate: is that extra rest just compensating for my bad technique, or is it a real trick people should know about? Anybody else find a tiny adjustment that changed their baking completely?
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faith_thomas18d ago
Oh MAN this is such a real thing! I started letting my pizza dough sit an extra 10 minutes after stretching and it went from rubbery to perfect, totally changed the texture.
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ellis.leo18d ago
Wait, are you letting it rest before stretching or right after stretching? Trying to figure out where in the process that extra 10 minutes fits.
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