Loading…
26
Watched a baker in Pittsburgh score wet dough straight from the mixer and it blew my mind
I always waited 45 minutes for the dough to firm up in the fridge before scoring, but she just oiled the blade and went for it right after mixing, and the loaf still opened up clean, so now I'm wondering if that chill time was ever doing anything for me or if I just picked it up from a recipe and never questioned it.
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.