Recipe in last picture. Is it underproofed? Was 85% hydration too much? The dough ended up being on the wetter, stickier side. My kitchen runs pretty warm too. I think the dough temp was around 80° and up. In any case, how do I fix this?
by mytangerinegirl
6 Comments
First loaf at 85%! That’s ballsy. Go down to 65-70 and work your way up from there.
What makes you think it was a fail?
Could be absolutely fine and you just sliced it early.
Turn down your oven temp after uncovering.
Looks like it could make delicious toast. How does it taste?
I had a similar issue with gummy bread when starting. For me, it was under proofing. I was going too much off of “wait x amount of hours” instead of looking for signs that it was ready, if you know what I mean