The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sticky Sourdough Inside

HK_Baker's picture

Sticky Sourdough Inside

I’ve made a couple of sourdoughs now using a standard 1:2:3 mix with the flour being 80% strong white and 20% whole wheat. My starter is a 50/50 rye and all purpose white.

The loaves are rising beautifully with a deep golden blistery crust. Internal baking temperate between 85 and 90 degrees Celsius. All looks brilliant at first and I’m over the moon. Allow it to cool for several hours until room temperature and then cut into it to enjoy the fruits of my labour.

Inside has a nice amount of air bubbles, medium Sized holes interspersed evenly throughout the loaf. However  the inside of the loaves have a slightly sticky texture, hard to explain but kind of like Blu Tack or putty. Pressing on it with your finger the bread bounces back ok but sticks slightly to your finger, it’s definately not undercooked it’s not like raw dough.  

Has anyone had similar experiences? is my mix too dry or too wet pehaps? Too much salt or not enough? I’ve experimented with short 5 hour proofs and longer over night 16 hour refrigerator proofs. Both result in a similar texture inside. 


Thanks in advance for any help.

Lechem's picture
Lechem (not verified)

93.3 - 98.8 C (200 - 210 F) and see if that helps. 

Better to err on slightly over than slightly under when it comes to baking bread. The crust should be a deep golden brown and sound hollow when you tap the bottom. 

Experiment with baking times. 

Until you find just the right baking time toast the bread before eating. Sourdough toast is amazing. Try dipping it in pumpkin seed oil which is my favourite way to eat sourdough. 

HK_Baker's picture

Ok great. I will take the next loaf to a higher inner temperature and see what happens, I’m planning on making a nice Boxing Day loaf! Will report back.

Merry Christmas.