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Realized I was over-proofing my focaccia for 2 years, thanks to a bakery class in Portland
I took a half day class at this small bakery on SE Division and the instructor watched me handle my dough. She just said "that's way too slack" and pointed out I was leaving it on the counter for like 5 hours instead of the 3 the recipe asked for. I always thought longer meant better flavor, but it was turning my crumb into this dense, gummy mess. She had me do a quick poke test and showed me how the dough should spring back slowly, not just collapse. I went home and made a batch with a timer, exactly 3 hours and 20 minutes. The bubbles were huge and the bottom was crispy instead of soggy. Has anyone else found that following the exact time, not just eyeballing it, made a huge difference in their bread?
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sarah_harris12h ago
The part about "longer meant better flavor" is a common myth, but time isn't the real thing you're watching here, it's temperature and how active your starter or yeast is. Three hours in a warm kitchen can be way past ready, while three hours in a cold one might not be enough, so the dough's feel matters more than the clock. That poke test the instructor showed you is the actual guide, and the timer just keeps you from forgetting to check.
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