Help with crumb.
I have made a few no knead breads cooked in cast iron pots but the inside crumb is somewhat gummy and not as dry as you would expect in a bread. Could this be from not cooking it long enough or too much? I recently read a post on breadtopia that if the internal temp gets above 210 then it can turn out gummy. The last white bread I cooked was with lid 450 for 25-30min and 15-20 with lid off. The crust was not the hardest but still crunchy. Thanks you your thoughts/ideas.