Bread denser and gummy at bottom of loaf?
My loves of bread baked in loaf pans are getting better :). Something I see from time to time is that the horizontal bottom 10% of the loaf is denser, harder and sometimes even gummy. Why does that happen? I have been able to knead and make the bread without adding more flour and the resulting bread is open and moist, not wet or gummy. Maybe my correlation is not correct but does a wetter dough give denser bottoms? Or am I not kneading enough for a wet dough?
On the other hand when I am making bread from very wet dough like ciabatta, the bread is not perfect but I don't see a denser section at the bottom of the loaf. Lifts right up.
Did it ever happen to you? What might I do about it?
Thank you so much