Hi all! I baked my first loaf this week. It was overall really tangy and tasty, but was a little dense and gummy. The gumminess largely went away but the next day but I’m wondering about the density. I read that it’s often a sign of underproofing, but I proofed this for about 7 hours in an 80 degree room after which it was super jiggly and light.
Ingredients:
150 g starter
500 g bread flour
360 g water
7 g salt
Nibbled a bit, and then used the rest to make croutons and sopa de ajo (spanish garlic and bread soup). 10/10 recommend for leftover/troublesome loaves.
by violet_sepor
2 Comments
Curious about sopa de ajo, in Portugal we have Açorda, that seems very similar.
What region is Sopa de ajo from?
Hmm.. with that amount of starter, warmth of your house and the gumminess, I’d say maybe slightly overproofed. Maybe scale back either your amount of starter a bit, or your BF time, but overall I wouldn’t call this loaf troublesome at all, looks great to me. ESPECIALLY for a first try! 🙂