thea602•2d agoProlific Poster

A customer in Portland said my sourdough crust was like biting a roof shingle

They were nice about it, but said the crumb was perfect and the crust ruined it. I realized I'd been blasting my oven at 500 degrees the whole time instead of dropping it after 10 minutes. Now I start at 475 and drop to 450 after the steam phase, and it's way better. Anyone else have a specific temp adjustment that fixed a texture problem?

3 comments

3 Comments

paul_ramirez2d ago

Honestly, how long is your steam phase? I've found that makes a huge difference too.

erickelly2d ago

My steam phase lasts exactly as long as it takes for my roommate to use all the hot water. I go from zen master to full caveperson, pounding on the pipes. At this point, my shower is just a cold rinse and a deep sense of betrayal.

taylor_patel2d ago

Oh man, my friend swears by a full ten minutes. He says it's the only way his shampoo actually works.