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Am I the only one who mixes dough by feel now instead of setting a timer?
Baked 6 loaves at my place in Boise on Sunday and just poked each one instead of watching the clock, and they all came out better than my timed batches. Anyone else ditch the timer and go by touch, or am I setting myself up for a bad habit?
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the_laura10d ago
Six loaves in one day is wild, that's a full on bakery operation in your kitchen. Going by feel makes total sense though, since dough acts different depending on room temp and humidity, and a timer can't know that. My hands know when it's ready way before some beeping clock does.
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