June 5, 2020 - 10:56pm
Gummy/rubbery crumb around edges of sourdough tin loaf
Hi all,
I baked a hybrid (starter + some commercial yeast) tin loaf yesterday and noticed that the crumb was a bit rubberygummy (especially with a gummy line running near the edges/crust of the loaf). I've had this happen a few times with bread I've made. I know the responses are often that the bread is cut open too soon or it's under-baked, but that doesn't appear to be the case for me.
Details:
- 500g (70/30 strong-white/whole-meal)
- 12% starter inoculation (roughly 50/40/10 white/whole-meal/rye composition, 100% hydration)
- Overall hydration (including starter hydration): 67%
- 1/8 tsp yeast
- 2% salt
Process:
- Autolyse 1.5 hrs
- Knead 8min
- Bulk ferment for 5hrs @ room temp (+- 68°f)
- Bench Rest 30mins
- Shape & then final proof for 7hrs @ room temp (+- 68°f)
- Scored the loaf
- Bake at 200°c for +-50mins (used boiling water in tray underneath for steam. No pizza stone or anything else)
- Internal temp was around 210°f when I took it out
- Allowed to cool for 2hrs - it was cool to the touch before cutting into.
Pics:
The crumb had a bit of a rubbery/gummy feel...with a distinct gummy line near the edges of the loaf. I'm really at a loss because I read the internal temp at 210f before taking the loaf out and I think I allowed it to cool for long enough. The only thing I can think of is that perhaps it was over-proofed? Any ideas?
Thanks.