The baker at the farmers market who called me out on my shaping

I was at the Decatur farmers market last Saturday selling my sourdough loaves when this older baker named Ruth walked up. She picked up one of my boules, turned it over, and said "Your tension is all wrong, that's why they're flattening out after you bake." I was kind of annoyed at first but she showed me her own loaf and the difference was obvious. She spent 10 minutes walking me through how she does her preshape on the counter without any flour. I've been doing it her way for a week now and my oven spring is way better. Has anyone else had a random stranger totally change their approach like that?

2 comments

2 Comments

the_richard1mo ago

Wait no flour at all on the counter? That sounds wild but also kinda genius if it works. I've always used a light dusting thinking it helps with stickiness but maybe that's been messing with my tension the whole time. Ruth sounds like she really knew her stuff though. Having someone with that much experience just walk up and drop knowledge like that is a total score, even if it stings at first. Gonna have to try the no-flour preshape this weekend and see if I get a better ear on my crust.

paul_morgan1mo ago

Oh boy, I gotta respectfully disagree here. No flour on the counter sounds like a disaster waiting to happen unless you've got some magical humidity control in your kitchen. I tried it once and ended up with dough stuck to everything, swore loudly, and went back to a very light dusting. The key is to barely use any, just a whisper of flour so it doesn't mess with your hydration. Ruth might have years of experience and a different climate or bench material, but for most of us home bakers, that trick is a one-way ticket to a sticky mess. I get that tension is important, but there's a reason most books and bakers tell you to use a little flour on the surface.