Hello,
I tried my hand at my first sourdough this week using Ken Forkish's overnight blonde recipe. For my first attempt I followed the recipe exactly and figured that I had at least three hours of proofing time so I went for what was supposed to be a quick grocery outing. I got back and the dough was over proofed and the more I tried to fix it the worse it became. After reading posts on this forum regarding that recipe I gave it another try, this time relying on sight and touch to determine when I bulk fermentation as well as final proof were done. I baked the loaf and it looked really good until I cut into it. In some of the holes it looks under cooked or tacky/gummy maybe? I'd like to ask what may have caused this. Thanks in advance.
How long did you let it cool before you cut it?
It cooled for several hours as I was waiting for my GF to get home before I cut it.
It depends on the size and used flour but it can easily need 4 to 6 ours to be cool enough.
https://truesourdough.com/when-to-cut-sourdough-bread-to-get-beautiful-even-slices/
Oh wow that's a long time. Thank you for the info