⏰ Service 50 — Lean Dough Tasting and Evaluation
← Block 43–44: Bread — Lean Doughs Overview
Skill: Evaluating bread: crust, crumb, fermentation character, and chew Goal: Line up every bread you baked this block alongside the best bread you can buy locally. Taste blind if possible. Evaluate: crust texture, crumb structure (open vs. tight), flavor complexity, chew, and fermentation character.
Then: bake one more loaf of whatever felt most satisfying this block. Your hands know the dough now — trust them.
Full Meal: - Bread tasting board with cultured butter, olive oil, fleur de sel - Build a simple cheese spread using your breads as the carriers - Reference recipe: No-Knead Crusty White Bread — King Arthur
🎥 Compare Notes: 1 Dough 3 Loaves 2.0 — Brian Lagerstrom — Watch how Brian shapes and evaluates multiple loaves from the same base dough — compare his approach to your lean dough tasting lineup.