Yeast bread is turning into gum in two days
I have a little problem with some breads and I havn't a clue what's causing it. I've searched this forum for some time trying different keywords but I didn't came across similair problems. However, it just may be a common problem and I may have overlooked. My apologies for that in advance.
The problem is that the inside of my bread turns gum-like after a day or two. The bread is fine and delicious initially. I've used the following formula:
10% whole grain rye
1% yeast (instant)
I've let the dough leaven for at least 8 hours in the fridge (to increase complexity of the flavour, as I was lead to believe). Then baked it at 180 degrees Celsius for 45 minutes (the crust is burnt before the inside is ready when baking at 230 degree Celsius).
What could be the cause of this? I'm also fairly new to bread making, so be gentle on me with the tech talk and abbreviations (I learn quickly though) ;) I also do not use a bread machine or other automated devices; just my hands, a bowl and a dough scraper.
Could it be that the bread needs some extra time in the oven? Did I use to much water? Did I let it leaven too long?
Thanks a million for your help,