“Dough is finicky… it’s undermixed, overmixed, and getting the right elasticity is important. The hallmark of a great baker is having the sense to connect with the dough. To know what it feels like and ask: “does it need to have another spin on the mixer? Do we need to let it sit on the bench for a few more minutes to develop a little bit better, do we need to cool it down?”
It’s a combination of art and science to make it happen every day
