November 5, 2022 - 7:14am
Help, is this Under proofed? Sourdough
Hi there, my name is abe.
I've been baking sourdough for a couple of week and i always endup with gummy and wet crumbs.
Is this underproofed.
My 4th bread
Autolys for 40min
Salt and rest of water.
4 s&f every 30min
Bulk fermentation 4hrs. (28-30°c) my room temp
And 2hrs final proof
230°C 20min with steam, 20min without steam
90% bread flor
20% Starter. My starter is active
I've been being a silent reader in this forum, and already searched here and i posted this because i want to know from the experienced baker in this forum, is my bread underproofed or undercooked,
In a wheat bread would indicate under cooked. You can test this with a needle point quick thermometer (if you have one) or just leave in in the oven for an additional 10 minutes and see if it gets better/goes away.
‘You might also not be waiting long enough for the bread to cool (the bread continues to cook while cooling) before cutting into it?
In rye breads it’s a different story there are other things that can contribute to a gummy crumb with rye.
Thank you for the replay, i currently ordered instant read thermometer. I will try it nex time i bake. Perhaps i will strengthen my starter first