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Customer note about my sourdough crust changed my scoring method
Last month a regular at the farmers market in Portland said my crust looked great but sounded like a drum when tapped. I always went by feel and color, never listened to the hollow sound close enough. So I started tapping every loaf after baking and writing down the pitch in my notebook. Now I take loaves out about 4 minutes earlier than before, and the crumb has better openness. Has anyone else had a simple comment like that turn around their routine? I am curious what other little signals you watch for.
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dianal9428d ago
Wait, are you tapping while the loaf is still hot out of the oven? That hollow drum sound actually happens because steam is still moving around inside the crust, so a hot loaf can sound hollow even when it needs more time. I let mine cool for at least an hour before I trust any tap test, and the pitch usually drops as it sits. Pulling loaves 4 minutes early based on a hot tap could be why the crumb opened up, but it might just be underbaked rather than a real doneness signal.
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