The Fresh Loaf

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tight texture

cilerler's picture

tight texture

I had to discard my sourdough due to the long-term trip and restarted the whole thing, so I have a reasonably new sourdough that I made ~15 days ago.

The sourdough reaction is excellent, it becomes double as usual, and I use King Arthur Organic Whole Wheat Flour.

All looks good, but as you see below, except the texture and taste. It is too tight and kind of a like wet cake. Something was wrong, but I couldn't figure out what it was. Any idea how I can get back to what I used to?

I appreciate any help you can provide.

Abe's picture

Under-fermented which has given the dough a gummy texture. Increase the bulk ferment.