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Watched a guy at the Puyallup fair score his sourdough 20 minutes after pulling it, and I felt like a chump
I've been cutting into my loaves as soon as they come out of the oven for years, and then wondering why the crumb always looked gummy. This guy let his sit on a rack for a full two hours before he even touched it, and the slices came out clean. I tried it on my next bake and the difference was not subtle. How long do you all wait, because two hours feels like a long stare at a cooling loaf.
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jake98624d ago
Did you notice the crust getting softer the longer you waited?
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