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The grocery store bakery counter ruined my sourdough routine
Last Tuesday I stopped by the bakery counter at my local Safeway to grab a baguette for dinner and watched this kid pull a tray of croissants out of the oven. He just let them sit on the rack, no fan, no open oven door trick, nothing. I asked him about it and he said they always just let them cool slow on the rack. I used to rush my loaves straight to a wire rack with a fan on them, thinking fast cooling was the key to a good crust. Turns out slow cooling keeps the crumb way more moist and the crust stays crackly instead of turning tough. I tried it on my last two batches of sourdough and the difference is night and day. Has anyone else had a random supermarket moment that changed their whole process? I feel like I owe that kid a cookie, literally.
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richard_dixon2mo ago
Slow cooling changed my sourdough game too. Baker kids know stuff.
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