I usually stay around 75% hydration and have a strong starter and beautiful crumb/oven spring, but no matter how long I bake or wait to cut into them, my loaves are always gummy. So I’m doing a direct comparison with some bb loaves!
135g bread flour
15g wheat flour
30g 1:1 starter
3g salt
97/105/108g water depending on hydration
Mix with kitchen aid for about 5 mins,
S&F (usually do some coil folds too but they likely won’t work with this little dough lol) every half hour for first two hours,
bulk in oven with light on until jiggly and usually doubled,
then shape and cold ferment for 36-48 hours.
Bake at 480F for 20 in preheated Dutch oven, remove lid, bake at 430F for another 20 or so until internal temp is about 205-210F (may have to tweak baking times with loaves these small)
by avokato_
7 Comments
You are the reason corporations pull back on remote work…
You are doing God’s work.
It looks like 65% has the best rise?
This looks fairly similar to things I get into while working from home, as well.
Please post updates!
Maybe bake a little longer to combat the gummy crumb? I go 30 min 475, remove the lid, and do another 22 minutes or so. Don’t ever experience gummy crumb, but who knows?
That is a long cold ferment? Does it really help develop the flavor? Looking forward to your results!