/ck/ - Food & Cooking

>>4031063

That sounds overproofed to me, unless the doughs are very high hydration. There's a general misconception in cooking and baking that specific periods of time are good indicators of readiness/doneness. In reality, you should be watching for signs of proper maturation, and baking using those, rather than waiting for some predetermined time period to elapse.

Keep baking. Obviously I'm very passionate about it. I manage to fit it in every single week, regardless of how busy I am.