Hi there !
(My apologies for any mistake, english is not my mother tongue).
I'm learning to make sourdough bread (thanks to Tartine Bread book).
My question will probably seem stupid to you but... is a shiny and moist crumb ("gelatinous" aspect) what we want in a sourdough loaf ?
I'm not sure if it's right or wrong 'cause I've been baking bread with commercial yeast for the last 10 years and the crumb of those breads was "dry" compared with the one I get using sourdough.
Some infos if needed :
73% hydration
Loaves baked in a dutch oven. Oven preheated (260°C-500°F) with the dutch oven in it.
20 min with the lid (230°C-450°F), 30 min without the lid and 10 min on the middle rack after removing the dutch oven from the oven.
Thanks in advance for your help and answers !
Magali
One can choose what one wants in a sourdough loaf, and moist crumb is a thing that many people like. The shine is subtle, but present.
The water content of yeasted breads is often lower than the water content of sourdough breads, and this could explain the difference that you describe.
Thank you for your answer. I was asking cause i'm not sure i like the moist crumb :)
Try the Vermont sourdough recipe from Jeffrey Hamelman, it's 65% hydration and has a beautiful crumb that I think you are looking for. I think someone has put one in the recipes section of this site.
Thanks, i'll give a try to this recipe !
Yes, I have seen that good sourdough is often more "shiny" inside than other bread. I don't know what the reason is, but I've seen it too, it is not just you.