August 3, 2018 - 8:18am
Custardy vs Gummy
This is something that I'm trying to figure out as I develop my baking skills.
How would you differentiate between these two qualities? I've noticed some of my bakes have been somewhat moist and tender, much more so than you'd find in grocery store bread.
My latest bake: it had a high hydration and overproofed. I thought the crumb looked too gummy, but then when I ate it the crumb was moist, soft, easy to bite, chewy and flavourful. But I'm not sure if this is just because I might like a bit of gumminess? or if this in fact a custardy crumb? Nothing sticks to the knife, just to give some more evidence of its attributes.
thanks!
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Well, that's partly subjective as it depends what kind of bread you like. I've baked a batch before where one customer complained that the bread was 'wet' inside and they couldn't possibly eat it, while another customer said the same batch was lovely and moist and they loved it. Go figure...
However, I would tend to call it 'gummy' if it sticks to the knife and it is quite dense and rubbery. 100% rye can be quite gummy. Also, bread might be a bit gummy if you don't let it cool properly before slicing, whereas it will be quite moist and lovely later or even the next day.
it's would be good if you included some photos and some details about recipe and method - btw in case you're using diastatic malt that can really turn bread to a gum-like consistency - is that part of your ingredient list by chance ?