I am having a wet crumb problem. The crum is dough-ey, when you cut it, it makes the knife dirty.
I do a no knead bread:
2 cups all purpose flour
2 cups "light" rye flour
2,5 cups water
2 tsp salt
1/3 tsp yeast
I don't preheat, which has actually helped the problem a bit. I bake at 450 degrees F, for 70 min, and I slash after 8 minutes (dough is too wet to slash).
I have checked with a thermometer and the loaves are cooked.
Now, you might say I should use less water. I have tried that but then the crumb is considerably heavier, with smaller holes.
The weird thing is that once in a while, seemingly without changing the recipe at all, the loaf will be perfect without too much moisture. And I don't recall having this problem last year either.
I tried longer baking times, up to an extreme of 6 hours at 275 degrees, and the crumb was still dough-ey.
All suggestions are welcome ! Thanks a bunch !