Help with gummy texture
Hi all! Hoping to get some insight as how to to solve the weird texture in my sourdough - it’s this tacky, gummy crumb that seems to happen in all my sourdough no matter if I change up recipe or fermentation time.
I’ve tried changing up the recipes
- bread flour: ranging from bread flours 12-13% protein
- whole-wheat whole grain - 10-25%
- hydration- ranging from 60-75%
- salt 2%
- starter - 4 months old fed twice daily - fed the night before 1:2:2 (50% rye + 50%bread flour) and for the actual levain used in the bread I feed it 1:2:2 (100% bread flour or mix in 10% ww flour)
I’ve made like 6 loafs with varying taste from the hours left to bulk ferment but the gummy texture prevails
feed starter (1:2:2) - used around it peak, not quite tripled but definitely more than doubled in volume 4-5 hours after
autolyse 1.5 hours
Mix starter in by hand, 5 mins mixing
30 mins later, Salt in, 3-5 mins of mixing
30 mins interval - bench fold, stretch and fold, 4 coil foils
total bulk fermentation - tried a range from 4-6 hours at 28 degrees Celsius room temperature (tried a range of growth btw 40% to 100%)
at the end of bulk there are visible air pockets, dough is manageable not too sticky and can be shaped
Into a banneton and into the fridge for about 12 hours.
It goes straight from the fridge, scored, into an oven 250 degrees with steam covered with Pyrex bowl for 20 mins and 210 degrees uncovered. There’s no oven spring too :(
troubleshooting the issue
ive tried changing the flour, and have made commercially yeasted bread with the same flour and didn’t have issues there
For hydration, even if I do reduce it to 60%, the gumminess is still present
So I’m suspecting something is wrong with my starter?
i had fed it 100% dark rye previously as it would make a strong starter? But rye supposedly can cause some gumminess so I switched to only bread flour or sometimes with a little bit of whole wheat mixed in for the levain.
Any suggestions on what else I could try would be so helpful!