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this post was submitted on 23 Mar 2026
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Funny
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I usually leave my sourdough to cure for 24 hours before I slice it. Improves the texture. Lets the gluten solidify.
High hydration, so letting it dry out a bit is fine.
Your patience is inhuman. When I was still eating bread, I would let the bread cool, but not even to room temperature.
Oh, I make two loaves and you bet we go to TOWN on that first one. I'll give it 20 minutes in the pan, then 20 minutes out of the pan, or, if we're hungry and impatient, I'll do a cold water bath in the pan and then pull it out to airdry as long as I can stand. :)
With this particular bread, if you cut it too early, it's kinda gooey. It needs a little time to come to temp.