Gummy 50% whole grain bread pan loaf (with weird gap in middle)
Hi folks, what would cause my bread to look like this? This is a half-whole grain loaf; the grain is somewhat coarsely ground (by me), with the recipe 400g APF, 400g WG, about 600g water, 2.5tsp salt, 150g starter. Bulk ferment for five hours with several S&Fs, shape and into pan, rise overnight in fridge, preheat oven to 500º, throw bread in and knock temp down to 415º, bake for 45 minutes. This loaf sat for a full day before I cut into it. It came out overly dense, gummy, and with that weird hole in the middle.
I'm thinking it has to do with the shaping of the loaf more than anything but maybe that's wrong. Thanks!