It's pretty gummy though. I baked it at 250c for 20 mins with lid on, 30 mins at 230c without lid and 10 mins at 200c without lid. Its a 600 to 700g loaf.
doesn't mean much except to get you the ball park. It needs to be at 208-209 F on the inside to be done but if it still gummy then we need to look at something else.
I wonder if the shaping had something to do with it.
Apart from the uneven bloom the loaf looks great to me.
Dan
It's pretty gummy though. I baked it at 250c for 20 mins with lid on, 30 mins at 230c without lid and 10 mins at 200c without lid. Its a 600 to 700g loaf.
doesn't mean much except to get you the ball park. It needs to be at 208-209 F on the inside to be done but if it still gummy then we need to look at something else.
It does look a little weird for sure
Yes, it is weird. It was 210F when I measured. I used the recipe from https://www.theperfectloaf.com/beginners-sourdough-bread/
Probably the temp at my place is higher. 86 to 95f.
when proofing shaped in the fridge and something fell on it mooshing one end.
:). And maybe one of the bottom?
If your temps are higher, then your times may be shorter than those written.