Gummy/unbaked line in my dough - please help!?!
Hello!
This is my first post here altho I have often found answer on the forum here that have been very helpful ☺️
I have a problem with my sourdough which has started recently. I use only UK grown stoneground flours, the loaf pictures is 85% high extraction white flour with 15% rye and an inclusion of soaked rye, oats & malted wheat flakes (15%).
Recently I have been getting this line along the bottom of the loaf that looks like underbaked dough, but it is deffo baked long enough. I thought it might be the flours variations with a new harvest but I am still getting it even with swapping out a % of the white flour for a different brand.
Some of my baker friends said it could be over fermentation but now I'm convincing myself it is under fermentation 🤯
In January when it was very cold here in Sheffield, UK I was using 33oC water (ambient kitchen temp of around 13oC) to give a dough temp of 24-25 degrees centigrade.
I haven't changed the process accept for adjusting the water temp for warmer Spring weather, but this line keeps appearing and I'm at a loss as to what it could be.
Has anyone ever had this before and what did you do to get rid of it!?!? I've made a few different loaves and they have this line still, even with differing amount of flours etc.
These doughs are usually around 78% hydration which feels right for the flour. If anything slightly on the stiffer side as the stoneground flours can absorb more water.
please can anyone shed some light on this pretty please, it's driving my insane 😂😂
thank you in advance