Gummy and flat Tartine country--flour?
I am getting these low-domed but pocketed Tartine county breads from the Tartine Bread book. This one also was gummy. The levain was fine, bulk fermentation was ok, but when it came top reshaping, the rounds did not have the rounded profile edges. So I folded again per book's suggestion. They shaped up very nicely into nice tight balls, but on the small side. After rising for 4 hours (but without much rise) I baked them, removed them cover, and baked for another 15 minutes. I took the temp and it was 211 (a first!) so I removed them. They felt heavier than usual, and were bit more pale. But I have had this gumminess with a few other loaves as well, so don't want to chalk it all up to cooking longer or to cutting while too warm.
This time I used King Arthur Whole Wheat and KA Bread Flour. Is this too much gluten? Ken Forkish suggest AP flour but uses Shepherds 'Grain at the bakery but does not say if he uses Shepherds' AP or Bread. Cash and Carry (Smart FoodService) carries the 50# SG, so looking to get a bag.
So any ideas on gumminess aside from longer cooking, longer cooling? And what type of flours do you use that are available at groceries or warehouses, ie, not artisan flours ? (Due to allergies, rye is not an option.)