I got a nice loaf that also tastes great. Unfortunately, it was a bit "sticky" on the inside, especially around the holes. Any tips on what I may have done wrong? Perhaps it's over fermented?
That's totally normal. It might be that if it's underproofed (yours isn't) or cut too early, then it's quite tacky. But assuming you've done everything right, sourdough bread always has a certain tackiness.
That is one beautiful loaf! But based on the lighter color on the crust, including the bottom, I'd say this was possibly underbaked...? I used to have sporadic issues with too much moisture in the interior of my bakes, but since investing in a bread thermometer (to make sure the interior of the loaf reaches 210) and making sure to let the loaves cool completely (for many hours) before slicing, I haven't had this issue. Hope the info helps!
Based on the colour of the crust I'd say it was a bit underbaked. Did you wait until it was fully cooled before cutting, cutting too early will make the crumb seem gummy as it is still releasing water as it cools. I know that Jeffrey Hamelman doesn't measure the internal temperature of his bread. He says that the internal temperature can be misleading. He didn't explain further in that video.
From the picture it looks like a perfect loaf!
That's totally normal. It might be that if it's underproofed (yours isn't) or cut too early, then it's quite tacky. But assuming you've done everything right, sourdough bread always has a certain tackiness.
That is one beautiful loaf! But based on the lighter color on the crust, including the bottom, I'd say this was possibly underbaked...? I used to have sporadic issues with too much moisture in the interior of my bakes, but since investing in a bread thermometer (to make sure the interior of the loaf reaches 210) and making sure to let the loaves cool completely (for many hours) before slicing, I haven't had this issue. Hope the info helps!
I actually do have a fancy thermapen which I used to measure the internal temp. It was 211F at the center when I took it out.
Based on the colour of the crust I'd say it was a bit underbaked. Did you wait until it was fully cooled before cutting, cutting too early will make the crumb seem gummy as it is still releasing water as it cools. I know that Jeffrey Hamelman doesn't measure the internal temperature of his bread. He says that the internal temperature can be misleading. He didn't explain further in that video.