The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Science behind gummy bread

PanDulce's picture
PanDulce

Science behind gummy bread

Hi,


I just baked a couple of ciabattas and they were very gummy. Reading past threads I think they didn't reach the ideal internal temp.


What is happening there? Is it the gelatinization of the starch and the water not evaporating completely? Is it the gluten?


Thanks!


 


 

ananda's picture
ananda

Hi,


With wet doughs like ciabatta, the most likely fault you are looking at is that the loaf hasn't been baked out fully in order to drive off sufficient water to enable the proteins and starches to "set".


Best wishes


Andy

PanDulce's picture
PanDulce

Thank you Andy. :)

grind's picture
grind

Did the dough behave as it usually does?

PanDulce's picture
PanDulce

Grind,


I don't know, it was my first time baking ciabattas. The dough was relatively easy to handle for a high hydration dough. I used the formula in ABED.