The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Gummy Bread

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snazzmo's picture
snazzmo

Gummy Bread

Yeah, I baked a loaf today.  I improvised a recipe:


1 c. white flour                    4 t. oil


1 c. whole wheat flour          3 T. pepitas


1/2 t. salt                          1 T. wheat germ


1 1/4 t. yeast                     2 T. wheat bran


3/4 c. water                        2 T. sesame seeds, 2 T. flax seeds


Used the dough setting on the bread machine.  Took the dough out, let it rise 20 minutes, baked it at 400 degrees for about 22 minutes.  I waited an hour, then cut it.  It was kind of gummy.  Edible, but too gummy for my likes.


I looked here on Fresh Loaf, and the suggestions to fix gummy bread are: wait longer to cut it.  Bake it longer.


Well, I think I waited long enought to cut it.  But I had the distinct sense that this bread didn't get cooked enough.  Next time, I'm thinking: a) use a high temp and b) bake longer. 


Gummy bread has been a problem for me.  I could also ask my son Bob.  He's an ace baker and he might have some suggestions.  Actually, his bread is my ideal of bread.  His bread is super chewy and the gluten is really developed.  He gets this texture by mixing it a long time - he's got a Kitchen Aid Pro 6 mixer.  He bakes a lot of bread.


 


 


 


 

Comments

Mini Oven's picture
Mini Oven

20 minutes is not very long to wait for gas bubbles to form.  I suggest instead of 20 minutes, you place it into an oiled bowl (one teaspoon is enough.) Flip the dough into it to coat the top of the dough, then flip it over and cover with a lid or plastic wrap and stand the dough in a warm but not hot place to rise and double the size, about 2 hours. 


When that is done, stretch the dough out to pop large bubbles and then fold it up like an envelope, fold in the corners and then flip over rounding out the dough and put into a loaf pan or back into the oiled bowl to rise some more (final rise) anywhere from 30min to an hour.  If your room is warm 73°F  Then 3/4 of an hour is about right.  Then bake for at least 35 minutes.  You can experiment with the rising times but I think that's where the problems lie. 


The loaf should puff up then baked to set the risen dough.  When the dough hasn't had time to rise, the loaf will be gummy.  If the dough rises too much, it will puff up until it looses strength and then fall inward into itself before it's finished baking.  So don't let it rise higher than double, better a little less on the final rise.


Take care,  Mini

ananda's picture
ananda

Hi


You may want to take a look at this link to a dsiscussion I had with Dan Di Muzio about gummy dextrose from excessive amylase enzyme content in the flour.


http://www.thefreshloaf.com/node/16089/enzyme-additives-listed-flour-ingredients#comment-103703


There is a lot of discussion of excess amylase throughout this site for further reading too.


Best wishes


Andy