Any help. Tips. Thank you in advance
Hello everyone. This is my second loaf and to be honest I am happy with it. Yet I do have a problem. When cut into it it seems rather “doughy” if that is the proper term.
my leaven was
35 g of my starter
35 g of bread flour
35 g of whole wheat
W/ 70 g of filter water
it was left overnight and once that was set and bubbly.( passed the float test, and doubled in size) I started my journey.
810 g bread flour
90 g of whole wheat
680 room temp water
and 18g fine salt
I performed 6 sets of stretch and folds spaced out by 15 min then again at 30 min.after I let it rest 1.5 hours. Formed it into a loaf and chill overnight. So now I’m not sure. My first few loaves came out the same way. So any advice or tips may helps.
edit. I’m sorry if my picture is a bit off. Or blurry for some reason it didn’t want to work with me.
And please don’t be to hard on me this is only my second time and other places have been so cruel with any advice. I’m rather proud of what I’ve done.