Hi everyone, I made a sourdough loaf (20% whole wheat, 72% hydration) this morning and noticed that the crumb was slightly gummy and stuck very slightly to the knife as I was slicing it.
It was baked in a pre-heated Dutch Oven 20 minutes with lid on at 250C and 20 minutes uncovered at 230C then cooled on the counter for two hours.
Any ideas on why this happens and how I can improve my crumb would be greatly appreciated. Thank you!
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Was it cooled completely before cutting? It looks really good...
I thought it was sufficiently cooled as I waited two hours before slicing it and it seemed to have cooled to room temperature by that point.
Sourdough always has a certain stickiness to it. As long as it's not underbaked and has cooled completely, it is normal. Your crumb looks amazing and baked all the way through.
Thank you so much!