The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

rubbery

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rm1211's picture

Rubbery bread texture

June 30, 2011 - 9:42am -- rm1211

Hi,

I have been experimetning with sourdough for a wee while now and I feel I'm doing quite well.

I can now bake a bread that rises and has the crisp crust I'm looking for, it has a nice open crumb and good flavour.

However, the texture leaves something to be desired. I'm not sure how to describe it - it's slightly rubbery or spongy. Not unpleasant, but not quite right. The loaf is airy enough.

I've been experimenting with some factors and just wondered if anyone could point me in the right direction?

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