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Spent 9 hours chasing a gummy crumb on a 70% hydration country loaf
Last Tuesday I baked a 70% hydration country loaf that came out gummy in the middle even though my probe read 208F, so I blamed my starter, my oven, and even my flour before figuring out the real issue was my scoring knife dragging the dough shut and trapping steam. It took me 9 hours of test bakes and three trips to the store for more bread flour before I realized a $6 lame with a fresh blade fixed what no amount of bulk ferment tweaking could. Anyone else spend a whole day fixing a bake problem that turned out to be one stupid tool?
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valh327d ago
Been there, man. I once spent a whole Sunday messing with my oven temp and water amounts because my loaves kept coming out dense, and it turned out my cheap plastic bench scraper was smashing the dough down every time I shaped it. Swapped it for a metal one and boom, open crumb. It's always the dumb stuff you never think to check first. Three trips for flour just to find out it was a six dollar tool is such a kick in the teeth.
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