Shape Failing and Gummy Crumb
Not sure what I’m doing wrong.
I’m doing the FWSY overnight country blonde recipe.
The last two times I have made it, when I turn the dough out of the proofing basket right before baking, it goes completely flat and loses its shape. I decided last time to just “re-do” the shaping step right before baking and that seemed to at least give me a slightly “taller” loaf with a more expected shape. If I baked it without doing that, it would have been completely flat.
Loaf looks ok on the outside and tastes ok but the crumb is really gummy. Any ideas what I should do differently?