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Update: the head baker at my old shop said my loaves were 'too polite' and it took me 3 months to get what she meant
She meant I was shaping them too gently and not building enough tension, so my batards spread out flat instead of springing up in the oven. I started doing 4 extra tighten-and-drag passes with the bench scraper before the final proof, and my oven spring at 475F finally started looking like the stuff in her case. Anyone else here get a critique that sounded like an insult but turned out to be the best tip you ever got?
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ryan_clark404d ago
Buddy of mine worked at a pizza place years back. Owner told him his dough was "sad" and he was mad for a week. Turned out he was not letting the balls rest long enough before stretching, so the gluten fought back and the crust came out dense and flat. Owner wanted him to wait the full 20 minutes and stop rushing it. That one word fixed his whole game, same as your polite loaf thing. Funny how a tiny comment sticks with you way longer than a normal compliment does.
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