The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine bread - sticky interior

Dido18's picture
Dido18

Tartine bread - sticky interior

Hi all.I have problem with sticky interior in my tartine bread.

Method and recipe i use:

  • 90% low protein flour 10% stonemilled rye 
  • 75% hydration 
  • 20% levain 50/50 white /rye
  • 2% salt

 

3 hours autolyse 

3 minutes slap and fold

5 hours bulk fermnet (25°C)  with 3 S&F 

20 min bench rest 

Proofed 1 hour at room temp  then retard 18 hours 

baking direct from fridge In dutch oven -  52 min with lid first 10 minutes bake at 250°C then reduce to 200°C.After 52 min i remove the lid and bake 40 min at 200°C.

I have tried to bake first 30min  with  lid at 250°C then remove lid and bake 15-20min.But result is chewy interior and burn bread and  crust softens after cooling.With the above method  for baking  the crust is nicely caramelized and crispy, but interior is chewy.

I think the problem is high hydration dough 75-78% hydration.With low hydration I do not have this problem but crumb is not open  as i want.I use low proteion flour and they absorb less water and produce more open crumb.I've make over 100 tartine's country  bread with less hydration 68-72% hydration.

AbeNW11's picture
AbeNW11 (not verified)

Looks delicious. I happen to like the chewy texture that is often associated with high hydration sourdough bread. Lucky for me. Can I take this loaf off your hands? 

A few factors to take into account when it comes to chewiness. High gluten flour is one but you mentioned it was low protein. How low? Another, as you said, is hydration. So a lower hydration would be better but you want an open crumb. So I guess you'll have to find a balance. 

I'm also wondering if longer fermentation encourages the chewiness. Perhaps check up on this. The reason behind this thought is because chewiness is associated with sourdough and sourdough has a longer fermentation time then other kinds of bread. But might not be connected. 

Dido18's picture
Dido18

Maybe  not expressed properly,  I know that the  sourdough breads are with chewy texture, but my texture is sticky like underbaked.But i bake it 1.5h.Then I thought that the temperature is low and tried to bake with lid 30 min at 250C  then 20-30 min uncovored but result is same.I dont know where is problem.The slice of bread is so sticky that  sticks to my hand.

AbeNW11's picture
AbeNW11 (not verified)

Sounds like its just under cooked to me but decided to do a little research and came across this... http://chestofbooks.com/food/baking/treatise-on-baking/Rope-In-Bread.html#.VfXsoKBwbMI

Have a read and see if anything sounds familiar. How soon after baking did you notice this? When you tear and pull apart some of the bread do you notice any silvery threads? 

If you noticed this just a few hours after baking and experience no silvery threads or any other signs mentioned in the article then you can cross it off your list. 

lepainSamidien's picture
lepainSamidien

With that amount of rye, it might do you good to let it cool for at least 24 hours before slicing into it. Rye tends to take its sweet time in setting, and also tends to get gummy if you over or under-bake it.

Maybe drop the rye to 5% and give that a shot.

Mini Oven's picture
Mini Oven

the dough might have to proof longer before being baked to get the same openness. 

Dido18's picture
Dido18

Thanks all I realized what the problem.The problem is that i bake  too much with steam 52mins.

RoundhayBaker's picture
RoundhayBaker

I might be mistaken but I thought steam gives you a thinner crust and better oven spring by keeping the skin moist. I don't think it has any influence on the loaf's interior. But if I'm wrong, please let me know.

High hydration and rye are, literally, sticky problems. On their own they are a major challenge to any baker's skills, let alone together. Does the Tartine recipe mention double-hydration? It's a very useful way to develop good gluten in high hydration doughs. Did the dough get wetter as it fermented? This happens during over-proofing when the enzymes in the dough degrade the starch and reduce the dough viscosity. If this happens, it's very hard (if not impossible) to get a good open non-soggy crumb. I noticed you did a five hour bulk ferment at 25℃ and that could be the explanation. A 2-3 bulk ferment incorporating your S+F might be worth trying.

Dido18's picture
Dido18

Yes steam gives thinner crust and better oven spring but is used  in  first 15-20 minutes  of baking.I baked with steam 50 or 55min and steam goes in bread and these produce sticky interior.Yes  iagree that rye  contributes to the sticky texture of bread.

bruiserbbq's picture
bruiserbbq

Dido18 try baking with 20 degrees less temp.....so 230 lid on......180 with lid off.....of course you'll have to extend the baking times as well.

I recently purchased a second hand industrial oven (Moffat) and have been experimenting with lower temps and have been pleasantly surprised with the results.

 

Cheers Mark