The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help with chewy/gooy crumb with baguettes

jacmosh's picture
jacmosh

Help with chewy/gooy crumb with baguettes

Hi,

I've been trying my hand at baguettes. Since I started the bread has had a gooy/chewy crumb. It doesn't have a light and fluffy crumb as I would have hoped. I've considered that perhaps my bread is over-proved, but I don't think that I am proving it long so it's unclear how that would happen.

I bulk fermented on the counter for 2hrs. After mixing the levain and salt with the autolyse, I did 3 strech and folds at 30 minutes. Then I let it rest for 30 min and put in the fridge over night (about 17 hrs). I took the dough out, preshaped, let it rest for 30 min, then shaped into baguettes. I left the baguettes proof for 1 hour before baking. 

For steam, I splashed water onto a cast iron right after putting the bread into my home oven. 

Any advice would be great!!

Details

Levain build @ 8:20 am

24g starter

24g central milling craft artisan white

24g h2o

Dough mix: Autolyse @1:30 for 40 min without levain

476g Central Milling craft artisan white

50g bob's whole wheat

376g h2o

11g salt

72g levain 

Total dough mix:

500g Central Milling artisan white

50g Bob's whole wheat

400g h20

11g salt

24g starter

 

David R's picture
David R

Just for the sake of completeness (if nothing else), what were the temperature and the total baking time? Also - was that cast iron pre-heated?

jacmosh's picture
jacmosh

The cast iron was pre-heated. After steaming, I baked at 475 for about 15 minutes. Then I took the cast iron out and baked for another 30. Also, I am baking on a baking steel.

Thanks

phaz's picture
phaz

Was it light and fluffy after final proof? In gonna guess not. I'd imagine dough was still cool during final proof, so it didn't proof enough.

jacmosh's picture
jacmosh

No it was not light and fluffy. Should I let it sit out of the fridge longer or extend the pre-shape resting?

phaz's picture
phaz

It'll be easier to shape when cool. Problem is the yeast and other bacteria aren't awake when it's cool. Best to start the proofing time after the dough comes up too room temp.

isand66's picture
isand66

Try leaving the bulk dough at around 78F for an hour before shaping.  That is my procedure which works well.  Dense crumb is usually underproofed or poor gluten development.