bulgur scald creates sticky crumb?
I made a sourdough loaf with a bulgur scald, with 1 and 2/3 times the amount of water as bulgur. There was 125 g of dry bulgur in 1 kg total of dough. I baked it for an hour at about 400, but I can't tell all that well because it's a grill. I've baked other 1 kg loaves without bulgur this way that came out well.
The crumb is so sticky it sticks to the bread knife. I guess some of the moisture in the bulgur got absorbed by the bread after baking, possibly. Is this a normal thing for bread with a fair amount of soaker or scald? (1/3 of the total dough weight was the scald in this case.) It tastes good, but should I worry about mold? My other thought is that kneading could have released too much of the gelatinized starch from the bulgur, and I could essentially have a loaf made with too much tangzhong. The dough without the scald was 70% hydration, but while stretching and folding it felt stiffer, more like 65%.