The very top by the crust is a little bit gummy and not sure why? Maybe undercooked?
My recipe is 475g flour 100g starter 10gsalt and 300g water I did 5 stretch and folds and let it bulk ferment on the counter for about 7 hours then I shaped it let it rest and shaped again. I put it in the fridge overnight and baked at 475 for 27 minutes with the lid in my DO then 12 minutes with no lid.
Overall I’m happy with how it turned out but really don’t understand the gummy texture at the top 😫
by Ok-Assignment-5040
4 Comments
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Forgot to mention it cooled for about 50 minutes before cutting it
It Kind of Looks underbaked, but I’m far from an expert
Nice work, its a bit underfermented and underbaked so bulk / bake longer