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Hit my 1,000th loaf on a Tuesday and my wife asked why I was just standing there
I bake sourdough out of my garage in Sacramento and I keep a running tally in a notebook. Last Tuesday I wrote down loaf number 1,000 and then just stood there at the counter for a minute doing nothing. The funny part is that loaf number one was a brick that my neighbor's dog wouldn't even eat. Somewhere around loaf 400 I quit weighing flour by volume and my bread stopped being so dense. I also switched to a 12 hour cold proof in the fridge, which fixed the crumb way more than any fancy starter ever did. The weird thing is that the bread I pulled at 1,000 wasn't my best, maybe a 7 out of 10, because the kitchen was too warm that morning. For folks who bake a lot, do you count your loaves or batches, and did a round number ever make you stop and think?
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