2
Talked to a pastry chef at the farmers market who said most home bakers overmix their dough by at least 30 seconds
She said the difference between a tough cookie and a tender one is literally counting your stirs, and since I tried her 12-stir max rule last weekend my chocolate chip cookies came out SO much softer, has anyone else tested a specific stir count?
3 comments
Log in to join the discussion
Log In3 Comments
king.aaron19d ago
That 12-stir rule is interesting because a buddy of mine used to make rock-hard scones until his wife timed him with a stopwatch and made him stop mixing exactly when the flour disappeared. He said the first batch came out so light and flaky he almost cried, and now he won't stir anything more than twenty seconds total. It really does make you realize how much damage those extra few stirs can do to the gluten.
1
elliot_taylor19d ago
Yeah @king.aaron that story hits different. I was always one of those "mix it till it feels right" people but now I'm wondering how many batches I've ruined.
7
richard_anderson15d ago
Guess I owe my stand mixer an apology for all those overmixed batches.
2