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My first baking teacher in Chicago said never open the oven during the first 15 minutes, and after 6 years of stubborn trial and error I finally get why
I used to crack the door at minute 8 to check my rise, and every single loaf came out flat and dense, but once I started trusting her rule and just waiting, my sandwich bread finally got that tall, soft crumb I'd been chasing.
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juliag1014d ago
Laughed at this because I am that person who has to peek. Every single time. I'll be standing there at minute 7 telling myself just leave it alone and then my hand is on the door anyway like it has a mind of its own. My loaves always fell in the middle too and for the longest time I blamed my flour or my yeast or the stupid oven. Turns out I was the problem the whole time. Been baking for years and it took me way too long to learn that ovens lose all their heat when you stand there with the door open staring at bread like it's a science fair project. Now I set a timer, walk away, and pretend the bread does not exist until it hits 15 minutes. Best thing I ever did for my baking.
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