Bread is a little gummy
I just baked a sourdough Tartine Country bread. It appeared to have good oven spring, and the open crumb looks good, but it feels a bit gummy. I thought I had good timing on the proofing, and I am having a hard time figuring out what I did wrong. I used mostly high protein bread flour from Breadtopia, and I also used a bit of white Kamut and all purpose flour. They have all been good flours in the past, but I was surprised to see this happen. Could it have been a baking problem? I baked at 500 for 20minutes in a closed vessel, and cooked for another 18 to 22 minutes with the cover off at 450 degrees. The bread did not have that light airy weight that comes with a well baked loaf of bread. I thought they felt a little on the heavy side, even though they looked very good visually to me. Should I bake them longer and with a lower temp with the vessel open? I have never had a bread look this good in terms of oven spring and have the dough inside feel a little wet. Should I use different flour for this recipe? Is it a proofing problem? I am think that I may have underproofed the dough at the bulk fermentation stage. That is the only thing I can think of because I wanted them to bake in the morning and it was a time issue. Maybe it wasn't proofed enough before I shaped the loaves? I thought it looked okay, but perhaps I was wrong. Can underproofing at bulk fermentation cause this problem even though the shaped loaves looked like they were at the right stage of proofing when I put them in the oven?