Troubleshoot my bread (newbie). Gelatin crumb vs. cooking times vs. inside temps = 'untasty loafs'.
So, last night, I tried another french loaf, but this time, incorporating some thoughts of how to fix my bread [proof longer, bake longer]. Here's the storyline...
-Bread flour (~500 grams)
-Water @ ~65%
-Salt @ 2% (table)
-Yeast @ 1% (active dry)
Hand kneaded for about 20 minutes by hand, (couldn't get a window pane). first proof at room temp ( ~75 degrees) for 45 minutes, punched and kneaded for 30 seconds. Let rise again for 1h 15min (total of 2 hours where it was a little more than doubled). Then shaped into french loaf being careful not to degas. Rise again for 1 hour (where it almost doubled). Now, when I talk about temps, let me say that I use some electronic equipment not ment for baking, so temperature is 'exactly' this temp. Loaf was then placed in oven on stone (with egg wash) at 375 for 50 minutes. At around 30-40 minutes into baking, the center was at 205 degrees. I kept baking until the 50 minutes were up (final inside temp was 209). Why? - in the next paragraph. This loaf was 'just o.k.'. Upon cutting into it, when the center cooled to 110 degrees, there were some minor 'wet spots' (again, in next paragraph).
Now, previous to this loaf, my dough would double in 45 minutes. I would shape, proof again for 45 minutes and toss in oven. When the center reaches 200, I remove and cool. This has always lead me to a what looks like a crumb that has not finished cooking, or, evaporating it's water, or even still in a 'gelatin' phase. It's a crumb alright, but it's a 'transaparant' or 'see through' crumb, and almost tastes like plane dough. Most good bread that I know of, is NOT transparant. SO my question is, since I left my [above paragraph] loaf in for 50 minutes, and the crumb came out ~almost completely dry (and tasted allot better than previous screw ups), why do documents show that the bread is done when the center is so-n-so degrees. I think the above loaf could have been even better if I left it in for another 10 minutes.
I can remember the very first loaf I baked. It was perfect! It has a very rich, buttery flavor without any butter... like a real good french loaf right out of the oven. It was probably a 2.5 hour TOTAL proof before bake. Taste was outstanding!!! But, that was before I started "learning" how to bake bread the right way [sheesh]. (I wish I could remember where that recipe was).
Is the 'gelatin' there because it need more cooking time? Or, just what the heck am I doing wrong.