I know this question has been asked a lot, but I just can't seem to find my answer and TFL was on it with my last problem so here it goes again.
I have been getting great bread. Everything looks as it should. My only real problem is wet crumb, some even describe it as "oily". I have been checking my temps after cooking, around 200-210 F, so that should be right. My recipe is as follows.
600g flour (Usually all white, but my last loaf had 2/3 WW and still wet on the inside)
1/4-1/2 tsp yeast
1-2 tsp salt
(things are still in the works here but my results have been the same regardless of salt and yeast amounts)
I make a poolish, let that ferment for 24-72 hours.
Autolyse and mix in the rest of my ingredients.
Bulk rise, stretch and fold.
Second rise, preshape, shape (usually 2 batards) and proof.
I bake at 450 for 15min with steam, followed by 400 for 10-15 min dry. I use convection, I find I get beter results.
I let it sit for at least 30 min.
I have made wetter doughs and actually had less of a wet crumb, so that doesn't seem like the issue. I have also cooked with higher temps but this seems to get my bread to the "right" internal temp too fast and my crust lacks. Should I lower my temp even more? Let it rest longer before I devour? Less time with steam? Hotter internal temp? Too many variables so I put this one out to TFL gurus. Thanks so much, I would make you a loaf but I have a feeling you have plenty of bread as it is. Alex