Extra baking time for high hydtation breads
I love the ease and simplicity of stretch and fold methods. The slack [ well hydrated ] dough is gummy after normal backing time. I baked it in a soaked crockery pan with a cover in a conventional over removing the cover for the last 15 minutes or so. Is there a way to estimate additiional baking time? Or, it's occuring to me as I write that the baking method could be the problem. What say you?