Hi,
I just baked a couple of ciabattas and they were very gummy. Reading past threads I think they didn't reach the ideal internal temp.
What is happening there? Is it the gelatinization of the starch and the water not evaporating completely? Is it the gluten?
Thanks!
Hi,
With wet doughs like ciabatta, the most likely fault you are looking at is that the loaf hasn't been baked out fully in order to drive off sufficient water to enable the proteins and starches to "set".
Best wishes
Andy
Thank you Andy. :)
Did the dough behave as it usually does?
Grind,
I don't know, it was my first time baking ciabattas. The dough was relatively easy to handle for a high hydration dough. I used the formula in ABED.