So, if you dislike the gummy texture you might want to go with a blend of flours that will have a lower protein content. Its recommended to use a baking stone, preheat it to give the loaf a push in the right direction which also seems to stop the crumb being dense at the bottom.
Gummy or sticky bread is often the result of an undone bread. One of the ways to avoid this problem is to use a thermostat to check the internal temperature of the loaf. I wrote a great article about the thermometer I like to use and how it could up your bread baking game. You can check it out right here. The bread is not set before the oven is turned off — in this case there isnt really anything you can do- its a lost cause.
If the bread is undercooked you are in a much better place. It wont be perfect but at least it wont be soggy, sticky and underbaked. What you want is your finger to leave a mark and have thedough push back slowly almost to its original shape. Scoring matters: Always remember that in addition to making your bread picture perfect scoring provides a valuable service to loaves during baking.
Oven temperature is too hot. Sometimes we can be too eager to provide that initial blast of heat for our loaf in the first few minutes of the bake that we seem to forget that overheating can cause real damage. This is one of the most common mistakes and one of the major causes of gummy bread. In the end, we aspire for the perfect gelatinized structure.
It gives the bread the mouthfeel most of us like. So please let your bread cool for at least hours before cutting into it I would go for longer.
This little tip will work wonders for you. I actually used King Arthur All Purpose rather than the bread flour called for in the recipe since its Plus I noticed that the bread flour Maurizio uses in other recipes like his "Best Sourdough" recipe is around I pretty much only use KA AP for any recipes that call for bread flour and then use regular bread flour for ones that call for high gluten flour.
I guess it would be good practice in dealing with slack doughs without actually increasing the hydration.
If that solves it, focus on the starter. Yeah, I think I might just double down again on improving my commercially yeasted artisan loaves. Once I'm happy with consistent results, I'll probably venture back into sourdough. It seems I still have much to learn in the strange world of yeast, lol.
If your commercially yeasted breads are not gummy, then you would need to look closely at your starter and methods. Here is the link. I actually have made that recipe quite a few times in the past with the same results although a link for the recipe is useful, thanks! Granted, I have improved a lot at shaping, judging fermentation, and a whole bunch of other skills since I last tried it so its probably time that I give it another shot. I think if any factor is off in my methods it's probably underproofing or overproofing Your crust, especially on the bottom, does look a little dark in spots.
So I'd lean to a longer, but lower temp bake, as a starting suggestion. Longer lower bake I had just kinda assumed that so long as the ideal internal temperature was reached it would for sure guarantee a proper texture but I guess hot water can reach degrees too, huh? The original recipe called for a degree preheat, 20 minutes at degrees with steam, and 30 minutes at without steam; should I prolong both halfs or only one of them? I know that the first minutes has gotta have a high temperature in order to get good oven spring so I'm wondering if maybe I should only alter the last 30 minutes of baking.
Or maybe it doesn't matter? Hey, I suddenly started having the same issue when we moved to a new house with an oven that I'm now realizing runs very hot. So I've been pulling the loaves out when they get fully browned, but they cooked too quick so there's still too much moisture inside. Are you also finding that the bread can't seem to maintain it's crust? My crusts are going soft.
I'm having the same issue with you both so following to see if there's a solution. I have a small 2nd hand deck oven with no steam injection that works really well at retaining and radiating the heat so my baking tempt is usually much lower than when I bake in the small convectional oven. I also got the gummy crumb and a clear taste of sourness not the good smooth yogurt lactic acid upfront when taking the first bite. I look it up and there's 2 common explanations: 1 is improper bulk fermentation where the levain does not aerate the dough properly extending the cold retard won't help here and 2 is improper baking temperature.
Everything seems fine. The crumb is the one you can see in the picture above. Yet it is still gummy. I don't think this is the custardy or moist crumb people are talking about high hydration dough. Now I do think that my issues lies in the deck oven, it can be too hot.
Usually guidance on recipes is you preheat to oC and bake with steam at around oC. This is too hot for a deck oven, it will form the crust in no time. I usually tried oC top heat and oC bot heat. Today's bake, I checked internal tempt and it reaches oC, seems fine.
He bakes in a Rofco with baking stones and his method is to preheat at oC, right after loading he will turn the oven tempt down to oC to bake for 20 minutes with steam. He said the baking stones will retains much heat during preheat period and will bake the dough properly; and if he leaves the tempt at oC, it will spring up really high and crust forms early. This is one technique I really want to try and see if it solves the gummy crumb issue.
The unwanted sour notes might indicate a bigger feeding before baking with the culture. More on the starter feeding amounts and timing, temp etc. I fed it times a day and always feed at peek.
I do realise I got very unwanted sour note with my previous starter mix of rye and white - the bulk back then usually prolong for 6 hours even at a warm dough tempt of oC. This could definitely be an issue. But I'm more on the issue of the oven now, I think it brown my crust too early. If you split it up into two or more builds for the same amount of end starter, you should have a milder tasting bread. I live in the tropics degree room tempt so even at feeding overnight, it would peak after I wake up in 8 hours anyway.
I will try 2 builds: overnight so that it won't collapse when I wake up then discard and feed again in the morning for the levain to see if it impacts the sourness. I want the mildy lactic acid so I don't want to feed it with ice cold water even though that will slow the fermentation down. You can also reduce the water to slow down fermentation and add it back later.
Like assigning the two parts missing water into the dough later. That way you avoid the one to tten ratio feeding.
Feed that first peak if you can but a second feeding will be shorter but with less total acid. Just try it. Oh, and it is typical that sourdough breads grow more sour as they stand after the bake. I haven't yet heard of a loaf getting less sour as it ages. Saw that attemp.
Ok good. What I see in the crumb Can this be? The top and later the bottom of the loaf is warm and rising more than the side in the banneton. Solution might be to insulate the top of the rising loaf to keep all the dough at the same temp. Avoid letting the banneton sit in the sun or in a warm place.
Never thought to look at the slice upside down! While the dough was cold retarded, I did let it acclimate at room temperature for about an hour on baking day since my fridge was a lot colder than Maurizio's. I put a couche over the top of the banneton but I suppose a banneton is thicker than a couche so it's possible that yeah, the top warmed up faster than the sides.
I'll experiment with just increasing the fridge temperature or leaving it longer in the fridge to see if that helps. As we've made our way through the basics of home baking, many of you have reached out to share success stories and seek advice. One of the things that seems to intimidate people most about baking at home is how inconsistent the processes and outcomes can seem, and how hard it can be to find explanations for it all.
Bread can be a fickle animal. Even though it's one of the simplest, oldest foods on earth, it also takes a lot of finesse and practice before you can make it confidently and well. Today we're going to go through troubleshooting the loaves we've already baked to learn how to make them better and more consistent in the future.
Along the way, we're also going to develop a toolkit of skills that we can use to nudge our loaves in the right direction in real-time. So bring to this post your deflated, your dense, your huddled and over-proofed masses of dough. This here is for the funny-looking ones cheers! All of the loaves you'll find in this troubleshooting manual were made with the same basic workhorse loaf recipe and all baked from the same batch of dough.
However, in each case—with the exception of our "just right" loaf—I've intentionally strayed from our prescribed method in order to exaggerate and highlight some of the things that commonly go awry when baking bread. Today we're going to learn about what happens when our loaves are under-proofed, un-scored, over-proofed, or misshapen , and how to tell what went wrong using visual and other physical cues. So, let's turn our attention to our loaves and talk about what went right and wrong, how to recognize it, and how we can use our mistakes to better inform ourselves for future bakes.
A successful loaf of bread depends largely on the balance between the gluten network built by mixing and folding your dough and the yeast-based processes that give bread its flavor and help it rise during baking. The former is what gives your bread structure—it's what allows the bread to keep its shape as it inflates, and it's what forms the walls of the large bubbles you'll find in a good loaf.
The latter is what produces the gases that inflate and create those bubbles in the first place. Under ideal circumstances, loaves are baked at the moment when all of these forces have reached an optimal balance.
Our loaves will be fully inflated but still have a coherent structure, flavorful but not too funky, our yeast well-fed but not comatose. Under less-than-ideal circumstances, you can end up with any number of problems. Learning to identify them is the key to future success.
Keeping that information in mind, I want to examine this just-right loaf, and talk about why and how it became the darling that it is. Let's start by looking at a healthy specimen so we know what we're dealing with before we try to diagnose our sick patients. The Crust: The ideal loaf of bread should have a dark, nicely domed, oval crust with a gentle curve towards the bottom—nothing too angular or balloon-like.
The crust should burst wide at the scored areas and its surface should have plenty of blisters that help keep it crunchy even hours after baking. The Crumb: The crumb that's baker-speak for everything inside the crust in a good loaf should be open and airy, with no unincorporated flour. Most importantly, the crumb should look evenly airy from end to end, which tells us that the dough was appropriately aerated throughout its mass when it went into the oven. The flavor should be nutty, but not yeasty or sour.
Now that we know what good bread should look like, let's move on to examining the bad loaves. The Crust: Looking at this loaf in profile, two things stand out. First, the loaf has burst its crust, forming a shabby-looking crown around the top—a very different appearance from an appropriately scored loaf. Second, the loaf is almost semi-spherical in shape, like half a soccer ball. The Crumb: The outer rim of the loaf, which is closest to where the crust burst on top, is very open, albeit in a sort of haggard and random manner.
Meanwhile, the center of the loaf is very dense, and even after a long bake close to an hour for this one feels gummy and heavy. When we bake too soon after shaping i.
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