The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wet, gummy crumb

AKSourdough's picture
AKSourdough

Wet, gummy crumb

80/20 KA bread/WW 1000g

75% hydration

starter fed 50/40 ww/water and doubled overnight

200 g used

1hr autolyse

3 hr ferment w 3 stretch and folds

shape

2 more hr proof

overnight fridge

Cold DO covered 20 mins at 475 pre-heated. Uncovered at 450 till dark brown. Cool 2 hrs

Too much water? Gluten?

AKSourdough's picture
AKSourdough

Reinhardt says wild yeast levain bread will be "thicker and chewier" and not dry. Maybe I'm not far off. Just expecting much lighter, dryer crumb.

Abe's picture
Abe (not verified)

With 3 hours bulk ferment. Must be a hot day! 

AKSourdough's picture
AKSourdough

Say more please. Don't understand.

Abe's picture
Abe (not verified)

Your loaf looks good but I think you could have been a tad more generous when it came to the bulk ferment. Some large holes surrounded by a more tight crumb. Not far off mind you but 20% levain and just 3 hours bulk ferment sounds a bit rushed. How warm is it where you are? 

AKSourdough's picture
AKSourdough

Well it's Alaska. 😊

I fermented in MW oven w light on because house is round 68. Guessing around 78 deg in there. 

How did you calculate 20% levain?

relative newbie, sorry.

Abe's picture
Abe (not verified)

Well 200g levain to 1000g flour is 20%. 

I'm thinking you played it too cautiously and could have done at least 4 hours bulk ferment. Of course it's impossible to give an exact time as you must watch the dough but gumminess can often be because it is under fermented. That, the crumb and not overly warm all points to needing a bit more time. Not far off mind you. Still looks like a lovely loaf and I'm sure it's tasty. You'll need to experiment and remember how the dough behaved, looked and felt when you hit the jackpot. 

P.s. when you get the bulk ferment right you wouldn't need to keep the dough at room temperature too long before refrigeration for the final proof. That's quite a long time and it still looks a tad under which makes me think it's even more underestimated at the bulk ferment stage. 

AKSourdough's picture
AKSourdough

Great feedback Abe. Thanks. It does taste very good, just too chewy.