The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dough sticky inside after baking

Loafer2020's picture
Loafer2020

Dough sticky inside after baking

Hi, I'm from a small town in Lancaster,pa.  I've been baking bread for about 2 years with reg.bread flour and ancient grains.  I have 2 Emily henri cloches which are great.  The problem I'm having is that when I temp.the bread and it reaches 205 the bread is still sticky inside after it's cool.  I do bring the cloches up to temp before baking, not sure what might be going wrong. Thank you for any advice

dbazuin's picture
dbazuin

Hiw long do you let it cool?

Loafer2020's picture
Loafer2020

i usually let the bread cool for at least 4 hours.  not sure if i might be over proofing now that its getting warmer.  i mostly use a sourdough starter and use ancient grains mostly.  the dough always feels hydrated, maybe it might be the weather?

naturaleigh's picture
naturaleigh

What temps are you baking at and for how long?  Also, some would recommend letting the dough get up to 210 at least.  If you don't think it might be a recipe or hydration issue, you might turn the oven heat off at the end of baking, crack the door open and let the loaf sit an additional 10-15 minutes to completely dry out.  I also agree with the other comment...you should always let the loaf cool for a minimum of 2 hours if not much longer before cutting.  I usually bake in the evening and we don't usually cut into the loaf until the following day.

Loafer2020's picture
Loafer2020

most of the recipes i've been using call for me to bake at 500 for about 15 mins. then drop the temp to 450 for about 10 mins. then remove the cover and finish baking, i temp the dough and its usually over 206.  i will try to get the bread to  210 and keep in oven and see what happens,  i think the weather may be against me, as well since i get good tension on my boules and then when i get them out of the bennaton they loose their tightness.  i'll keep trying just hate failing!!! thanx for the hep

naturaleigh's picture
naturaleigh

Most recipes for DOs that I've seen and/or used myself usually call for an initial bake with the lid on, at 475-500 for around 25 minutes, then drop to 450 with the lid off for another 20 minutes.  You might see if this helps, if you are sure it isn't a proofing or hydration issue.  As far as what sounds like the dough spreading after removal from the banneton, are you utilizing a cold final proof (4 hours at least)?  I find this helps immensely with scoring and the dough retaining its shape.  Good luck...I'm sure you will figure it out!

Loafer2020's picture
Loafer2020

Thank for the help will try that