September 6, 2020 - 7:24am
'Gummy' Texture
My bread achieved a decent crumb, OK rise - but the texture is gummy (or some might say - moist). My bread knife has to be cleaned after each slice.
Used Tartine recipe, substituted half the whole wheat with spelt, increased the hydration to 80%, used Rubaud mixing method, autolysed for two hours, retarded for 10 hours. Baked using Tartine temperatures until internal temp was 206 degrees.
Mildly sour with rich taste.
Ideas? Is this a normal occurrence with the use of spelt?
Share
really need to see the crumb. Could be underdeveloped. Also spelt does not need a higher hydration as it doesn't absorb the water like WW. Spelt can also develop very quickly and over ferment.
For a higher hydration dough I think the target is 210F for some duration. I have read that it can get to 200F half way through the bake already. But some amount of moisture need to be bake out of the dough to cook it properly. It doesn’t really get a over 210F as long as there’s sufficient moisture still (boiling temp of water is 212F. )
so an under baked loaf will be gummy. As will a properly baked loaf that is cut before it properly cools.
Thank you, Ciabatta - will try a longer bake.