Hit my 100th sourdough loaf this week and it collapsed like a pancake

I've been tracking every bake in a notebook for two years, and loaf number 100 decided to fall flat right out of the oven. Has anyone else hit a weird milestone that totally backfired?

2 comments

2 Comments

andrew77821d ago

Stood there staring at your post for a solid two minutes trying to wrap my head around a completely RAW bottom crust after six months of perfecting. That's like training for a marathon and tripping over your own feet at mile 26, I don't even know how that happens with pie dough since it's usually the top that gives you trouble. I had a similar thing happen with croissants once where the outside was golden brown and beautiful but the inside was basically dough soup, turns out my oven thermostat was off by like fifty degrees. But raw pie bottom is a whole different level of confusing, did you check if your baking stone was preheated long enough or maybe the filling was just too wet. Man, baking really humbles you at the worst possible times, I still think about that croissant disaster and it was three years ago.

smith.ray21d ago

Funny you mention that... I once spent six months perfecting my pie crust recipe, got it down to a science with the exact butter temperature and everything. The 50th pie I made looked like a work of art until I cut into it and found the entire bottom was just raw dough, completely uncooked somehow. Still haven't figured that one out.