Hi Fresh loaf,
I am after some advice about gummy loafs. I have experienced a gummy loaf with past bakes. With recent bake I decided to reduce the temperature. I baked at 200c for 30min with lid on then reduced temperature to 175c lid off, and baked for another 25mins (went off desired colour). Previous bakes went with oven temp at 250c lid on 25mins, then 225c lid off 20mins
The bread still has a gummy texture but is a noticeable improvement to previous loafs. Is it always expected to have a slight gummy texture? Does my loaf look under or over proof?
Recipe
90% white flour 10% rye flour
72% hydration
15% starter
Bulk ferment for approx 4hrs with 6 stretch and folds
Final proof 24hrs (was hoping to finish earlier but got stuck at work)
Just after some advice, feedback and knowledge for my future bakes. Thanks fresh loaf team!
Your bread looks good. If you don’t like it so wet, reduce the dough hydration to 65% or wait to eat it until the next day or the day after that, or both. Or if you cut it while it was still warm, that would cause it to be wetter on the inside as well.
Thanks Michael. I might trial both methods and see how the results go. Just curious, do you know if a higher temperature result in a better rise? Just wondering for when I bake with lid on Dutch oven
You have good rise. Most people bake at 235C. I would recommend that if you weren’t getting a good rise already. Raise the temp if you like a darker color.
Thanks Michael!!
Another option if you're getting gummy crumb when the crumb is otherwise good, not under or over fermented, is to leave it in the oven turned off for an extra 5 mins when it is done baking. This can help speed up the drying of the crumb.
Thanks Benito. I might give this a try. How long do you usually wait before cutting into your loaf? I've normally waited about 2hrs, but thinking now that I should leave it longer
The earliest I have cut into a loaf is about 4 hours. I really want it to feel cool to the touch before slicing.
Ok great. I'm going to try this and see if it makes a difference. Thanks mate for the feedback
Agree with the previous comments. Gummy = too wet, too much water.
To reduce water:
- reduce hydration in dough formula
- increase baking temperature
- increase baking time
- increase time from end of baking to slicing
I prefer a fuller bake, and I would describe your loaves as underbaked based on light color bordering on pale. It's a personal choice. Try longer for hotter.