June 16, 2020 - 8:45am
Gummy Fools Crumb
Hi,
Just starting out and struggling with gummy texture and big bubbles at the top.
Seeing mixed messages that it could be underproofed or overproofed.
Used recipe below at half volumes for one loaf but didn't float test starter so it bit might've been a bit weak
https://www.theperfectloaf.com/beginners-sourdough-bread/
Living in colder climate so thinking maybe I need to bulk ferment for longer and fold/shape better?
Thanks
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Crust appears brown enough to rule out over. And cool equals longer times for every stage in the process. The big holes can be cured with patting down the dough a tad before final shaping. Don't worry about the float test, it's not entirely accurate. If the starter smells good and is bubbly and rising regularly, it should be ok. Enjoy!
I was having that happen as well. I also live in a cold climate and I pushed my bulk fermentation to 10-12 hours before shaping and it has helped a lot.
Thanks for your comments, trying another bake tomorrow so fingers crossed
Just wondering how the new bake went? I had a few loaves that looked like yours. I increased BF time which worked. I figured that if the elevation takes 8 hours to reach maturity at a ratio of 1:2:2 then the dough itself should take a similar length of time to bulk; not least because the ratio of levain in the bread build i use is 20%. Perhaps my theory is not spot on but it certainly helped my loaves.
What temperature is the dough averaging throughout the bulk?
Hi,
Went much better thanks bulk 6hrs+ overnight in fridge. It was a warmer day too,a usually only 17/18 Celsius in kitchen but was closer to 24 on this bake.
Slightly lacking in oven spring but much better crumb consistency and texture.
Need to get a dough thermometer to take out guess work
Thanks
Nice. Yea a thermometer works. I take measurements every time i handle the dough. What surprised me was how different the dough temp was to the room temp. Just a couple of degrees C lower than what you're anticipating can have a real impact on bulk time.