The Fresh Loaf

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Crispy and chewy - do not want

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Joey Moose's picture
Joey Moose

Crispy and chewy - do not want

Heya.  How's everyone?


I have a problem - I am curious what to do with my currently batches of bread.  The crusts come out thick and chewy while the inside is - although nicely holed - still gummy.


I'm experimenting with Flo's 1'2'3 recipe - and the last batch I made I thought it was the addition of the KA wholewheat flour, so I omitted it and just did it with equal parts of KA bread flour and all purpose.  Still the same thing - although I have to say that unlike the last batch (which I could easily knead by hand no worries) this one was more liquidy and needed to be bowl-kneaded.  Still, let it rise for two hours before sticking it in the fridge overnight.  Morning came and I formed the bread and placed it in a large, greased Corningwear loaf pan; let it sit for an hour or so before baking it in a 400F oven for 40 minutes [20 min covered loosely with foil, 20 without].  Took it out and let it cool for three or so hours before noticing it was this way.


Any advice or suggestions?

LindyD's picture
LindyD

KAF bread flour is a strong flour.  You'll get a thinner crust and softer crumb with all AP.  Also try baking at 440F.


What's the total weight of the dough before baking?   Do you have a baking stone?  Are you using steam?

Joey Moose's picture
Joey Moose

Hm, didn't know that.  I'll try it with AP next time.  Or should I add some whole-wheat just to liven things up - say a sixth of the weight?


The weight?  I don't know, sorry to say.  And no, I don't have a stone nor did I use steam.  I know both could help with that, but seeing I didn't have either...well...

LindyD's picture
LindyD

Without knowing the weight of the flour, kind of hard to figure out what "a sixth" of the weight is.


A digital scale is a terrific tool to have.  If you plan to continue baking, you realy should get a scale.  Volume measurements are inaccurate.


Anyway, you could try using 10 percent whole wheat (or rye) or even 15 percent WW or rye.  


Arrowhead Mill makes a very nice organic whole rye.

Joey Moose's picture
Joey Moose

Gotcha.


And I do have a scale, but since Flo's formula asks for triple the wieght of the starter in flour, the 'sixth of the weight' is indeed vague.  I'll try your percentages instead.