August 28, 2020 - 8:36pm
Gummy crumb and not the best oven spring
Hi everyone! Sorry for the long post, but I've been trying to make sourdough bread since march, and I'm still not getting it right I think. After 20+ breads, my main problem is, the crumb always stay dense/gummy/too moist, and a little gelatinous, even at lower hydratation like 60%. Dough is turning a bit flat after scoring, and oven spring could be better. Anyone know what it can be? I suspect of fermentation issues, but I'm not sure so here's the method I'm using:
- -350g white flour (Le 5 Stagioni Superiore, Italian strong flour)
- -252g water (72%)
- -8g salt (2,3%)
- -70g starter (20%) (half whole wheat half white flour, 80% hydratation, fully activated, tripling in size after 5-6h)
- True autolyse for 2h
- Mixed the starter right at the peak
- 30 min rest
- Mixed salt with 20g of remain water
- 30 min rest
- Stretch and fold
- 30 min rest
- Stretch and fold
- 30 min rest
- Coil Fold
- 30 min rest
- Coil Fold (gluten seemed very strong)
- Left the dough to rest for 3h30min (it was 18ºC I think) until it grews 25% in volume (I've put it inside a container with marks to monitor, picture attached). Dough felt very light and airy.
- Pre-shaped
- 30 min rest
- Shaped and retarded 13h in the fridge.
Where am I wrong?
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