Rubbery and Chewy White Sourdough Loaf
Hello Bakers, I wonder if you can help, I am making progress with my sourdough bread making and have made a number of lovely brown loafs, but when I make a white loaf, the centre of the bread is rubbery and chewy. It also has the taste of crumpets.
I used the Dan Lepard recipe and quantities for white bread. The dough proved ok and I did the 2nd prove in the fridge over night. I cook it on my new baking stone at 210 C for 50 ish min and it had a lovely crust, but as I said very rubbery inside.
Could anyone provide me with some help on what I am doing wrong?