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The sandwich shop owner said my bread was too dense for 3 weeks straight
I run a small lunch spot near the courthouse in downtown Tulsa, and this one regular kept bringing back my hoagie rolls saying they were like bricks. After the third time, I finally asked him what he meant, and he showed me a video of a bakery in Philly where they use a wetter dough and a longer proof. I switched my recipe last Tuesday to a 70% hydration and an extra hour of rise time - has anyone else had a customer completely change how they bake something?
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jordan90328d ago
70% hydration is basically a whole different animal. Your regular did you a solid.
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wendyk5628d ago
Your regular totally saved you, that's awesome when customers actually help instead of just complain!
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lopez.jana27d ago
Jordan, the 70% hydration thing almost made me feel like I was back in high school chemistry class trying to remember what a percentage even means! Guess I owe that regular a free lunch for making me sound like I know what I'm doing.
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