Hi everyone, I'm a complete newbie just trying to learn more about sourdough by eating more of them.
I had this loaf of sourdough that seemed a little off. It was more sour than others and tasted a little too gummy. And when I sliced it, bits of crumb got stuck to my bread knife. (It was cold when I sliced it)
Just wondering if it's overproofed.
Thanks very much for your help!
I agree with ds99303. Check the internal temperature it should be 195°F (91°C).
Fiord
It looks like a very high whole grain loaf, right? In that case, it may be a little over-proofed as whole grains (particularly things like spelt and rye) tend to ferment more quickly than a white bread flour. There are so many factors that can be manipulated to affect both the 'sour' and the ferment, such as amount of starter, stiffness (hydration) of starter, time and temperature of the bulk ferment and final proof, and the mix of flours used. It's a bit difficult to advise when we don't know what recipe you used in the first place. :)
What does the top look like?
Here are two catastrophic failures of mine that were both overproofed during bulk, the second one was overproofed in the bowl after shaping, too. It has a sort of "elephant skin" thing going on. I think yours looks better than both of mine, just from the one angle that we have, now.