Sourdough crumb gummy and moist
Hello! First time posting here!
I've been struggling with dense, gummy sourdough loaves for a while. I finally got some decent rise on my most recent attempt, and thought I had it! But when I cut into it... alas, still pretty gummy inside.
Since most of the troubleshooting articles I've read are like "It's either over or under proofed. You either added too much water or not enough water. Your starter is either too weak or too strong." I thought I would try my luck posting for help!
For what it's worth, my process on this one was:
1hr autolyse: