A customer in Portland told me my sourdough crust was too thick and chewy for sandwiches.

I started scoring the loaves deeper and baking them in a hotter oven, 475 degrees instead of 450, which created a thinner, crispier crust that holds up better when sliced, so has anyone else adjusted their bake for a specific use like that?

3 comments

3 Comments

adam_young3113d agoMost Upvoted

Man, I love a thick, chewy crust on sourdough for sandwiches. It's the whole point for me, gives it some real structure. I'd probably just tell that customer to buy a different loaf from the grocery store, lol. Changing your whole bake for one person seems like a lot.

victorw9510d ago

But where do you draw the line, you know? Like @wright.dakota has a point about keeping a regular happy, but what if next week they want it softer, then less salt, then a different shape? It becomes their personal bakery. I saw a place near me start doing that, and now their main sourdough is just a bland, soft loaf because they tried to please everyone. The crust is the soul of the bread.

wright.dakota13d ago

Yeah but what if that one person is a regular, @adam_young31? Gotta keep the good customers happy, even if it means tweaking the crust a little (it's just one loaf, after all).

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