Hello from Michigan! and maybe some advice please?
Hi everyone! Since we've been stuck at home I've wanted to make some sourdough but I'm running into issues and it's a bit frustrating lol.
The first two times I baked I had sourdough that had good oven spring, good taste, but the texture was gummy. Been reading, and reading, and reading more about it and thought maybe it was baking too high of a temp and too fast on the outside and the inside wasn't done. So this morning I dropped the temp and baked longer with lid (in the dutch oven) and then dropped temp and baked longer without lid. Texture wasn't gummy like it has been but it's still really dense and heavy. Crust doesn't seem real...."crusty" also. This a first for the big air bubbles as they haven't been like this. Dough is 80% KA bread flour and 20% BRM whole wheat with 75% hydration. Is this still a fermentation issue? An hour long autolyse, 5 sets of stretch and folds with an hour rest inbetween, sat for about 30 minutes before it went into the fridge for almost 13 hours at 37F.
Any ideas? Thanks!
20200421_114814.jpg