The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wet/gummy cake like texture

Sueded's picture
Sueded

Wet/gummy cake like texture

Hi, I started my sd baking for a month and this is the best so far. The formula is,

150g T65, 130g spelt, 20g rye, 5g salt, 25% started and 65% hydration.

Autolyse 3hrs, salt and starter in, stretch and fold 5 times 30 mins each rest. Shape and overnight night proof at refrigerator start at mid night and bake at 10am straight from refrigerator. 230C/25mins door closed and 200C/25min opened.

Everything is fine but internal is wet gummy and not really like moist bread should be. I have tried several hydration from 60 to 80 and flour formula but always same problem. 

Anyone have same experience and what is the possible root cause?

Lechem's picture
Lechem

Did you bake it 25 minutes door closed then 25 minutes door opened?

I would go for 20 minutes with steam at 230°C. Remove steam tray (or lid if using a Dutch Oven) and bake for a further 20 minutes or until done.

Did you leave it to cool properly?

Sueded's picture
Sueded

Sorry was meant the lid of the Dutch oven.

And yes, only cut it after two hrs roughly...

Ford's picture
Ford

Use the internal temperature as the best test for doneness!  The probe should be plunged to the center of the loaf and the temperature should read 91 to 94°C  (195 to 200° F}.

Ford

Sueded's picture
Sueded

I shall try that in next loaf...

Lechem's picture
Lechem

Bake till it's done! So until its 195-200°F like Ford said.

Also, if you're using a dutch oven substitute make sure it's a good substitute.

Lazy Loafer's picture
Lazy Loafer

You might find it is better to leave it for quite a bit longer than 2 hours before you cut it. In fact, it will probably be better the next day. This will give the moisture a chance to redistribute and for the centre of the loaf to be completely cool and 'set'. Also, I find whole spelt to be a bit more 'cake-like' in texture with its more fragile gluten structure, and you've got a lot of spelt in this loaf.