The inside seems a tad gummy/sticky….i think that means over proofed? But there's no tunneling. But there was also no ear.
First loaf back at my place in Singapore (hot and humid) since working out a method while visiting NY (cold and dry).
400g bread flour + 270g water
Kneaded together and left to rest for 2 hours (back in NY i was going for a smooth knead, it wasn't really coming together here so I stopped at combined but still a tad rough)
11:25am add in starter (apparently forgot to write how much down but I think 15-18%?)
12:30 add 9g salt + 5.6g extra water (total 276 water)
1:15pm coil fold
1:48pm coil fold (starting to wish id put 45mins between them)
2:15 fold (notes were it's not bubbly enough: i didnt think i was getting a good ferment compared to a really good loaf i made at my parents place in NY)
3:34 final fold
Rest 2 hours
5:35 – reshape. Notes: felt too fluffy to be my final shape.
6:05 final shape. Cold fermentnfor 52hrs (ive pushed as far as 72 before)
Baked Covered in a DO for 20mins at 240°C, 10mins at 220°C. Removed and didnt look quite right but put on a wire rack to bring the colour up.
Im wondering if I messed up the dough or the bake.
I had perfected the bake technique at my parents with a newer digital oven that tells me when the inside has come to temperature. And with smaller loaves in a bigger Dutch oven.
Trying to understand what can be improved.
by annon2789
10 Comments
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I believe your gummyness is due to underbaking
Looks well proofed
Ear is not a sign of good proofing. You get better ears from underproofing, but its primarily about how you score. Cut at a 30°-45° angle instead of straight down.
Tunnelling is under not over, or shaping issue
I see absolutely nothing wrong with this loaf. Would be so proud if it were mine!
Neither .
Spot on
Does it seem gummy when it’s just out of the oven? That’s normal, all loaves are a little damp internally until the moisture gets a few moments to equalize
It’s both under and over proofed, you should send it to me, I’ll dispose safely of it. You’re also sentenced to baking more of identical loaves forever and ever and feeding them to me, for the crime of under and over proofing, of course.
That’s the crumb I aim for, if anything it’s maybe a hair underbaked
*whelmed*
i think the issue is how the loaf was scored.
It’s fine