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5h • 💬 General Discussion
The thing about good bread that nobody puts in the recipe
Almost every recipe I've ever written leaves something out. Not on purpose. I just can't put experience into a list of ingredients and steps. said something in the Bake-Along thread yesterday that I keep thinking about. She made the same pizza last week with a different recipe and it was dismal. She made it yesterday and she was proud of it. The difference wasn't the recipe. It was knowing what to look for.
Here's the thing that's hard to write into a recipe: how the dough feels when it's ready. Not how long it's been sitting, not what the clock says. How it actually feels. Soft but not slack. Alive without being out of control. Dome without being exhausted. That sense takes time to develop and it develops faster when you bake next to people who already have it.
That's the whole point of this kitchen.
What's the one thing you've learned here that you couldn't have gotten from a recipe? Drop it below.
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The thing about good bread that nobody puts in the recipe
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