Hot take: I think the whole 'bake by feel' advice is overrated

Last week at a meetup in Portland, a pro baker told me to just 'feel' when my sourdough is done. I tried it and ended up with a rock-hard loaf after 3 years of consistent baking. I get the instinct thing, but for me, precise timers and a digital scale work way better than guessing. Has anyone else found more success sticking to strict numbers over intuition?

3 comments

3 Comments

the_tessa29d ago

Has @caleb262 tried using a probe thermometer? I swear by mine for bread, it takes all the guesswork out of knowing when it's done on the inside. I still use timers too, numbers just make me feel more in control.

caleb26229d ago

Yeah I read that exact same thing in a baking book and it ruined my loaf too.

emery_young1317h ago

Did the book actually say to take it out when it sounded hollow? That's the part that gets people every time. I had a similar thing happen with a sourdough recipe from the 70s, and it turned out the author assumed everyone had a wood-fired oven. @caleb262, maybe try knocking on the bottom of the loaf next time, because that trick only works if the crust is set right. It's a small detail, but it makes a world of difference when you're going by feel instead of a timer.