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Watched a baker in Portland dock a loaf for being 5 degrees under, switched to checking temp instead of tapping the bottom
I was at a bakery crawl in Portland 3 months ago and saw this old guy pull a loaf, stick a thermometer in it, and put it back for 4 more minutes. Bought a $12 instant read that week and my crumb has been way more consistent since, anyone else ditch the tapping thing for temp checks?
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johnson.lee3h ago
Wait, five degrees off and he could actually taste the difference? I always figured that was just bakers being picky about their craft. That makes me wonder how many loaves I've pulled too early over the years without ever knowing it.
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