The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Reinhart Sandwich Loaf

  • Pin It
VonildaBakesBread's picture
VonildaBakesBread

Reinhart Sandwich Loaf

Why are my attempts at Reinhart WW Sandwich Loaf turning out a loaf that is soft, bordering on gummy in the middle? Am I just not  cooking it enough, or am I not adding enough flour, since I'm using Dry Active Yeast instead of Instant?

Blessings,

Voni

VonildaBakesBread's picture
VonildaBakesBread

An issue with the flour? When the lady at Cactus Flats ground it for me, it was hot in the bag when she handed it to me. Is that normal, or was there a snafu in the grinding that I should avoid now that I have a grinder of my own?

Thanks, Voni

 

Mebake's picture
Mebake

Gumminess could come from various reasons: either your bread is undercooked, or your flour contains more starch damage( due to high grinding temp. or  ), or the wheat it is groung from has seen moisture after threshing which triggered excessive enzyme activity leading to runaway fermentation, or from excessive acid buildup due to overfermenting the biga. How did your final dough behave during final fermentation? Was it very sticky and unmanageable?

-Khalid

sphinxie's picture
sphinxie

I keep reading about people using thermometers to check the doneness of their bread. You might try that.

jcking's picture
jcking

It would be wise to verify if your oven is up to temp.

Jim

cjjjdeck's picture
cjjjdeck

Especially with baking 100% whole grains.  I use a remote read thermometer to monitor oven temp for both proofing ( I use the oven initially for proofing keeping the oven in the 100 to 105 degree range, keeping the oven light on helps) and baking.  Then I use an insta-read thermometer to monitor internal temp (usually 195 degrees).  I have noticed that my last batch of hard white wheatberries did produce a little more dense crumb and at 195 degrees it was a still a bit gummy inside (but still had great flavor).  Raising the cooking temp to about 205 degrees helped a bit on my second try, but the hard white didn't perform the same way the hard red wheatberries did.  There obviously can be differences you have to learn to adjust to.