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Sticky crumb - normal??
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Sticky crumb – normal??

I’ve been baking sourdough for a while, pretty much the same recipe each time 80% white strong flour and 20% of another type of grain flour, hydration 75% to 80%. 20% starter and 2% salt.

I’ve played with baking temperatures, baking times added a bit of fat (1-2%) etc but my pain is that I could almost never slice my bread “cleanly”. Some dough or crumb will stick to my knife. Showing a few crumb shots from different recent loaves. What do you think could be the problem? I am now down to whether is my knife problem lol.

by halfpastsixbakes

7 Comments

  1. BattledroidE

    First, let it sit for 2 hours or more before cutting.

    Second, rub a drop of oil on the bread knife, and watch it slide through any tough sourdough loaf like magic. Do that for every couple of slices if you want really clean cuts.

    Really good looking bread there, fermentation is on point and everything. Certainly no issues there.

  2. Different_Escape4249

    I use a electric knife it’s the only clean slice method I’ve found -cottage baker 40 loaves every 2 weeks

  3. scruffybakes

    This looks great! I’m assuming that you are retarding the shaped loaf in a refrigerator before baking and hand mixing. If you want a cleaner, less tacky interior you need to ferment more and that means not stopping the fermentation in a fridge. Try mixing more to develop gluten up front, either by slapping on the counter top or with a kitchen aid style mixer. Also drop your hydration and up the starter percentage. Keep warm temperatures throughout (80-84°F)

  4. ibeerianhamhock

    I mean I think this looks perfect, I’d toast it very lightly after slicing and throw some fresh tomato on there with some salt n pepper and be in heaven

  5. InsideAd2490

    I find that the sticky crumb you’re describing happens if I don’t let it cool down before cutting.

  6. theyturnerriley

    I really think you’ve found your balance. The crumb is open and nice, the shaping looks good, I think the sticky crumb is just from cutting it too soon. I know they say either wait an hour or until it’s cool, but I usually let mine sit for at least half a day before I cut into it. But it definitely doesn’t look like your recipe is the problem!