This demo-style class, taught by Baylin, focuses on real-world triage strategies for under-proofed, over-proofed, or otherwise compromised doughs. Drawing from years in production bakeries, Baylin will walk through practical adjustments to proofing, scoring, and baking to help salvage loaves when things don’t go as planned. The class is discussion-forward and grounded in shared experience, with intentionally “messed up” dough on the table to explore what went wrong, what can be fixed, and how to prevent repeat issues in future bakes.
This demo-style class, taught by Baylin, focuses on real-world triage strategies for under-proofed, over-proofed, or otherwise compromised doughs. Drawing from years in production bakeries, Baylin will walk through practical adjustments to proofing, scoring, and baking to help salvage loaves when things don’t go as planned. The class is discussion-forward and grounded in shared experience, with intentionally “messed up” dough on the table to explore what went wrong, what can be fixed, and how to prevent repeat issues in future bakes.
