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All of a sudden wet/gummy crumb and too thick a crust

katyajini's picture
katyajini

All of a sudden wet/gummy crumb and too thick a crust

Two hearth/artisanal style breads I have baked tens of times with great success and loved are a) Hamelman's 'Pain Rustic' and b) KAF's 'French Country Bread' https://www.kingarthurbaking.com/recipes/french-style-country-bread-recipe. They are easy and come out delicious.

I had to stop baking for a couple of years and have started again in earnest.  All of a sudden these breads are turning out with a wet, gummy crumb, a very bad version of the custardy crumb.  The crust is also way too thick.  In my hands these recipes used be almost like a baguette baked as a hefty batard.  Never this sorry mess.

My flour and yeast are spanking fresh.  So happy say that my sandwich breads baked in loaf pans are coming out spectacularly.  Same flour, yeast, water, oven, hands...yet the hearth loves are sooooo poor.

Adding that I do bake on a stone, with steam and to an internal temp of 212 oF.  And I have baked higher hydration focaccias without these issues.

Clearly, something is different that does not affect sandwich-loaf-pan breads.

Can you help me please?

What causes gummy crumb and unpleasantly thick crust?

Thank you dear friends!

  

 

 

 

phaz's picture
phaz

Crumb can be a few things, but crust is a sign of to wet (not necessary the dough but the moisture when baking, ie steam). Has anything changed with the steaming method? Enjoy!

Mini Oven's picture
Mini Oven

did you proof them upside down?

semolina_man's picture
semolina_man

Can you post photos? 

 

 Water can be addressed by:

- less water in the recipe/formula

- hotter/longer cooking time

- slicing too early. 8 hours is a good minimum resting time before slicing. 

 

Thick crust can be caused by excessively long baking time.  I looked at the KA recipe, and the baking time seems about right, possibly a bit too short for me.  It doesn't seem too long. 

katyajini's picture
katyajini

I must have done something kookoo because I am not getting any email notifications, so I did not know I got these responses.  I am so sorry.

Meanwhile I did call KAF too.  They said, thinking along the lines that this is about a 'too much water retained in the bread' issue as all of you think as well, did you change ovens? Different ovens vent differently and maybe not sufficient of the vapor from the steam and the baking bread is escaping in time. Indeed.  My stove is new. I baked the same recipes, using less water thrown in for steam and turning on the convection after 15 mins (without lowering temp).  And all is well.  My breads are perfect. I did bake a little longer after reaching 212 F but not that much to make such a big difference. Well!  I can understand why the crumb would not be gummy if ore water can escape from the oven but not why the crust is not so thick anymore.  The crust is so much better too.

 Thank you sooo much for responding!

Phaz: Did you mean I was steaming too long? Does this have the effect of making the crust thick and leathery? So I have heard. Thanks!

Semolina: My first instinct, too, would be that if the crumb is gummy, then there is too much water in the dough, reduce the water. However both of us have had pretty high hydration dough breads with wonderful crumb. So there is more to it. One must be baking at hotter temp and/or longer and the shape.  I am also wondering  if proper gluten development can make a difference.  When the gluten is properly developed water is 'properly assimilated' in the physico-chemical structure of the dough (all my words). Then the crumb might not turn out gummy.  I dont know just thinking out loud.  Thank you :)

Mimi: why do you ask if I proof upside down? I do put the shaped loaf upside down in bannetons. How does tins make a difference?  People call me Mimi too.  Its a well known name but not that common.

 

 

 

Mini Oven's picture
Mini Oven

It was just a thought.  Sometimes after a long pause I forget a few details in my method.  Just a light check.  Bannetons can give lighter higher loaves when used.  Glad you could find them.  :).