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?