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.