June 19, 2016 - 6:22am
HELP! "Gummy" dough
Hi There,
I am pretty new to making sourdough, and having made quite a few loaves over the last few months, I seem to always encounter the same problem - my dough, after baking, is what I can only describe as 'gummy'.
I'm trying to perfect high hydration dough, and normally go for 60-70% hydration.
I read that this can be a sign of under proofing, but I leave my dough for almost 12-14 hour each time.
I am totally confused. My only saving grace is that the bread tastes really good, even though the texture isn't great! :D
Can anyone give me any pointers on how to overcome this!?
Thanks,
-N.
Share
375g strong white flour
100g starter
250g water
1tsb salt
I mix the flour, water and starter together, and leave for 30-40 mins for autolyse, before adding the salt. Once I do that I knead for 5-10 mins. After that I do at around 2-3 folds every 30 mins before shaping and leaving to prove.
Sometimes, I will leave it for 1 hour, do 1 fold, leave for a further hour, and then shape, and prove overnight. I get more or less the same result.
sorry that should have read "1 tsp"
ok!
I'll try both leaving it for less time at room temp, or refrigerating over night to see if that helps. I'll perhaps research some new recipes also.
If you have a particularly good one, please share!
Thanks for your help. :D
What is the internal temperature of the loaf after baking. The loaf may be under baked. The internal temperature of the loaf should be about 195°F or more when the loaf is fully baked.
Ford
Are you doing the "slicing while still hot" thing? That's another reason your bread might be gummy. Bread is best left till it's completely cold before slicing as it will allow the moisture in the loaf to distribute evenly. The higher percentage of wholegrain flour in your loaf, the longer you'll need to leave it. Heavy rye breads will need at least 24 hours before slicing.
I have cut when it's still warm, but never straight out of the oven.
I'll resist the urge to slice the bread before it cools next time. Thanks for the tip.
Hey everyone,
So I tried a new recipe (one that was actually recommended on this thread by another user, who has since withdrawn), and I've followed all of your advice, with the same result.
The only thing I can go back to is my oven temp: is it possible that the loaf is under baked?
I'm at my wits end! If it weren't for this texture issue, the loaf would be so much more enjoyable. Could I be adding too much water? I'm currently go for 70% hydration.
Thanks!
-S.
The recipe I'm using is:
400g strong white flour
280g water
40g starter (100% hydration)
1tsp salt
Make dough: fold every 15-20 mins: bulk ferment at room temp for 8-10 hours; shape and final proof for 1-2 hours, and bake.
I bake at 230C for 20 mins and then 200C for 40 mins.
To see if your loaf is ready to be baked? One or two hours seems kind of short for the amount of starter you have.
I haven't tried the poke test?
Is that too short a time even after the initial bulk ferment?
on a number of factors such as room temperature, amount of starter or yeast in your dough, water temperature, amount and kinds of whole grains and so on. It took me a long time to mind the "Watch the dough, not the clock" when it comes to baking bread and I am still learning. The poke test works well with dough that hasn't been refridgerated; not so well with cold dough.
The poke test is poke the dough in a well floured spot with your finger and if it partially springs back, it needs to get in the oven pronto. If it springs back completely, it needs more proofing and if it stays indented, then it is over proofed. It is better to under proof rather than over proof for oven spring.
I hope this helps.