Gummy loaf question
Hi Fresh loaf,
I am after some advice about gummy loafs. I have experienced a gummy loaf with past bakes. With recent bake I decided to reduce the temperature. I baked at 200c for 30min with lid on then reduced temperature to 175c lid off, and baked for another 25mins (went off desired colour). Previous bakes went with oven temp at 250c lid on 25mins, then 225c lid off 20mins
The bread still has a gummy texture but is a noticeable improvement to previous loafs. Is it always expected to have a slight gummy texture? Does my loaf look under or over proof?
90% white flour 10% rye flour
Bulk ferment for approx 4hrs with 6 stretch and folds
Final proof 24hrs (was hoping to finish earlier but got stuck at work)
Just after some advice, feedback and knowledge for my future bakes. Thanks fresh loaf team!