The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Help, is this Under proofed? Sourdough

Crustyabe's picture

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

75% hydration

90% bread flor

10% WW

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, 

Thank you

rondayvous's picture

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.


Crustyabe's picture

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