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Had a perfect bake day last Tuesday and now my regular Tuesday bake feels broken
Two weeks ago I baked 6 sourdough loaves in one morning and every single one came out with a perfect open crumb and a crust that crackled for 10 minutes. Same starter, same flour, same oven temp as always, but last Tuesday the exact same recipe gave me 4 flat loaves that tasted fine but looked sad. My friend Dana says it was probably the weather since it was raining and my kitchen was muggy, but I think the real problem is I got lazy and rushed my folds. So which side are you on: is bread mostly about the room and the air, or about the baker's hands and timing? I want to know if I should start tracking humidity or just go back to setting a timer for my folds.
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