Gummy, rubbery loaf. Where did I go wrong?
Hi everyone. I'm a frustrated sourdough newbie who found this site after a few failed attempts at the perfect loaf. I feel like I've read and re-read enough posts and recipes that I should have had at least a decent loaf by now, my 5th attempt. I finally think my issue has been narrowed enough to say it's gummy because XYZ, yet I'm not knowledgable enough to know what XYZ is obviously. Each time I tried a loaf, there was an issue creating no rise or rise, but dense or gummy/rubbery crumb. I'm getting closer to the real deal, but I'm pulling my hair out in the process. Can any of you help me gain some insight to my problem?
The recipe:
500g KA bread flour
298g + 22g "Tepid" Water (I think it was around 85-90*F)
100g mature starter
10g salt
I fed my starter the night before with a 1:1:1 ratio. Within 3 hours it had doubled in the jar, but I was letting it mature overnight to bake in the AM. 13 hours later, I did a float test on the starter and it stayed afloat. I was ready to go!
I mixed the 298g of water with 100g starter until it was dispersed.
I then added the 500g flour and mixed until it was a shaggy looking thing, all the water having been incorporated. I let it sit covered with a tea towel in the oven with the light on (84*F) for 45 mins. **Side note: I have to use this controlled oven method due to my climate, which is unreliable at best.**
After 45 mins, I added the 10g salt and 22g remaining water and mixed until incorporated again. Let it sit back in the oven for 30 mins.
After 30 mins, I took it out and using the "Rubaud method" scooped and slapped for about 2-3 mins. I then did a stretch and fold every 30 mins thereafter for a total of 4 S&F, letting it rest for the remainder of the 4 hours per the instructions. Always back in the oven after each S&F.
Once the 4hrs were done, I took the dough out of the bowl for shaping - made sure it was a very light dusting of flour on the surface and then I carefully shaped the ball. I let it sit under the bowl on the counter for 15 mins, then uncovered for another 10mins. Room temp was around 70*F at the time. At this point in time, the ball was just ok at holding it's shape. It was tacky to the touch, but not pooling away like I had experienced in the previous loaf from another recipe.
I did a final fold over and placed it on a parchment lined cookie sheet with the bowl on top. Placed it into the refrigerator and let it rest for 14.5 hours. I noticed before I went to bed that the dough was slowly spreading out to the edges of the bowl, but not very rapidly, so assumed it was ok still. In the AM it was touching all sides, but I felt was ok to bake as it was still contained enough and I thought it would still produce a rise in the dutch oven.
I woke early to preheat my oven to 500*F with a 2qt cast iron dutch oven inside. After 1 hour at 500*F, I then removed my dough from the fridge, dusted and scored it, then placed it into my hot dutch oven (no time was spent resting at room temp). I immediately dropped the oven temp to 475*F for 20 mins, then took the lid off and dropped to 450*F and baked for another 30 mins. The bread measured 210*F inside. I removed it from the oven and let it sit.
The loaf cooled for over an hour before I cut into it. When I did, I found once again, a nice golden crust on the outside. Good coloring all around. Nice hollow sound with a knock on the bottom. Good air pockets inside, but a gummy, rubbery crumb.
Where did I/continue to go wrong?
And just FYI - here are some of the resources I've been following for either recipe, technique, timing or all of the above.
Joshua Weissman https://youtu.be/eod5cUxAHRM
Matt Adlard (Topless Baker) https://docs.google.com/document/d/17UB3P8CQagWFutFlf3LIOnf9KbAUTiup6e-rNysOt1Q/edit
Rosehill Sourdough https://docs.google.com/document/d/1adAWJuin1c0XN1Zecgv612kcurWORPR0s5TawLkB8sk/edit#
The Perfect Loaf https://www.theperfectloaf.com/beginners-sourdough-bread/
I don't know exactly what the problem, however I do know I encountered the same problem with my first four sourdoughs. Once alex showed an easy way to do it, I nailed one and never looked back. He basically uses
1 part starter
2 parts water
3 parts flour
He walks you thru step by step. Plus, he's funny.
Made many since, different methods, and they usually come out good. Good luck!
https://youtu.be/APEavQg8rMw
Looks under fermented to me. Your starter was probably left too long before using. Not a big feed and left for a long time after it had matured. 4 hours for 20% starter can be done but it depends on a few factors. Strength of starter and temperature plus flour and hydration. Let's say your starter was fine the crumb suggests it needed longer.
Try this recipe.
I would say you have an underactive starter.
Also, how soon are you cutting into your loaf after it comes out of the oven. I like to wait at least a couple hours for it to fully cool and set.
Sounds like your starter is over proofed. After the starter has doubled and begins to fall, yeast activity is decreasing while acidic bacteria activity is increasing. Using an over proofed starter will therefore decrease yeast potential while increasing sour potential.
You can resolve this and keep the same schedule by ensuring there's less starter when you feed it the night before, and by feeding it with more flour/water mixture. The yeast will take longer to peak out because you're starting with less of it, and because it has more food to feed on. Don't be afraid to discard extra starter, it's pennies.