Details:
– 150g bread flour (12% protein), added 2g vital wheat gluten, 97g ish water, 18g starter
– 30 rest, 3 stretch & folds, 3 coil and folds every 30 mins. 3-4hr bulk ferment, proof overnight
– I live in a tropical country, so its anywhere between 26-29 celcius on average (hence the faster bulk ferment)
This is my 4th try, and i was satisfied with the crumb! Its pretty for me 😆 But I’m so so frustrated by the gumminess. The sourdough I buy at the bakery never has this texture, it’s always like normal bread. Soft and not as chewy as this.
How do I fix this? I’m a little sad if i have to quit sourdough, if this is actually how it is supposed to be haha. Thank you so much!
by Junior-Ad-2484
9 Comments
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– im using a smaller ratio of starter because of how hot it is
– it could easily reach 32c here 🥲
I could be wrong. Isn’t sourdough supposed to be a little chewy? After toasted it’s crunchy soft again, I’m literally eating a slice of 3 days old.
Also you crumbs look fantastic!
Stop adding viral gluten. That stuff makes everything tough and chewy as hell
I cheat and add eggs, milk, and use an electric mixer to knead it very well. That really makes it fluffy!
I find added oats, or mashed root vegetables (eg potato or kumara) add softness. Still not as soft as bakery bread, but softer and delicious.
Hi, the crumb should not be gummy if it’s fermented properly – a well fermented loaf should be soft but still have texture and chewiness – a strong characteristic of all long fermented breads.
I struggle with the same thing being in a country with warmer temperatures (26-29c here as well). The difference between bulking at 25c and 27c can be as much as 1-2hrs sometimes. Are you counting bulk fermentation time from the time starter is added?
So if u haven’t found a solution, a great way to start is the 1-2-3 method. Take your starter by weight…let’s say 50g. Multiply it by 2 and I have your water or 100g. Multiply the starter by 3 and u have your 150g of flour.
INGREDIENTS for 1-2-3 method
150g bread flour
100 water
50 starter
4.5g salt (1.5% total weight of all ingredients)
COOKING INSTRUCTIONS
Mix water and starter and set to the side while u mix the flour and salt in another bowl.
Make a well.
Pour the liquid into the center and mix just enough of the flour in until it starts become a little thick.
Cover and let this sit for about 30 min. This is an autolyse function and while not technically needed, I’ve notice an actual improvement in my bread output.
After the time lapse, mix the rest. (This will be very sticky so I’d use a flat spatula for this).
Turn the dough onto a floured surface and knead just enough to smooth it out. (Coat your hands in flour constantly and use a bench scraper during the process).
Afterward oil up a bowl, put the dough in and let it rise at room temp. Don’t touch until it’s dbled up. Maybe 6hrs? Could be more or less. (I go to work for 8 hrs and come back to it ready for the 2nd round).
Remove the dough from the bowl after first bulk but do not punch it down. Just rework it gently into a ball and pop the big bubble that might have formed on the outside. The second bulk should take 1.5 hrs more or less.
Prep oven at 450 20 min before placing in the dish u are baking in (preferably a cast iron or Dutch over).
Once u have put the dough in the baking dish, make your cuts and place into the oven in the middle.
Bake for 10 minutes then reduce the heat to 425 and continue for about 30-35 minutes. (I temp mine at 200degrees before I pull it since the temp will still rise and the bread will still cook.)
Turn the bread out and place it upside down to cool so the steam travels through the btm and not the top.
Slice and serve.
NOTES: I use 300-500 g of flour for my bread so your cook times may need to be adjusted. Just use a thermometer trust me.
Feel free to add some olive oil or fats to this. Maybe 1/2 the weight of your starter if u r using the 1-2-3 method.
Feel free to add 1/2 the weight your starter in sugar. There is a notable difference in flavor and I visually notice my bread getting that nice semi shine in the air holes when I slice it up.
Good luck beautiful!