why does my crusty turn rubbery?!?!
Hey there folks! I need some help. I've been making this beautiful bread, the taste is delicious, not gummy, has a nice open crumb. But a day after baking, the crust turns into this rubbery chewy crust that kind of ruins the whole eating fresh bread thing.
Here is the recipe I use: https://www.thekitchn.com/how-to-make-sourdough-bread-224367#post-recipe-8383
The only modification I make is temperature:
20 min covered at 450
10 min covered at 400
25 min uncovered at 400
I cook in a Dutch oven on top of a baking sheet so the bottom doesn't burn too much (it still does, but no other temp combinations I've tried cooks out most of the water leaving a gummy crumb).
Any help is appreciated!! I'm trying this again tomorrow afternoon.