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Warning: the old baker at the Portland farmers market said my sourdough was flat, so I changed one thing
I was selling loaves at the Portland Saturday market last month and this older baker stopped at my table, poked my sourdough, and said it was dense in the middle. She asked what temp I bake at and I said 450 the whole time. She said try 500 for the first 15 minutes then drop it, and cover the loaf for the first half. I switched to that and my last 6 loaves have had way better oven spring. Has anyone else changed baking temps mid bake like this, or do you just leave it steady the whole time?
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milarodriguez12d ago
Isn't that just like life, where the first big push gets you rising?
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