High hydration breads end up with gummy/undercooked interior
Whenever I make bread with hydration from 80%-120% the interior is always gummy and undercooked. They have a decent hole structure, but collapse easily when pressed.
I typically use
Whole Wheat Chakki Atta or Maida
Filter Water
Instant dry yeast (1 tsp per kg of flour)
Salt
Following recipes like https://www.weekendbakery.com/posts/recipe-for-80-hydration-baguette/
Tried kneading (by hand), no knead, normal rise, refrigerator rise, varying rise/rest durations etc. all with similar results. Atta breads are gummier.
Best Answer
Bake to 205° F interior temperature. Excess ß-amylase enzyme can also cause gummy.
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Why is my bread gummy inside?
Gummy or sticky bread is often the result of an undone bread. One of the ways to avoid this problem is to use a thermostat to check the internal temperature of the loaf. when the bread reaches the temperature of 180 to 200\xb0C for soft bread fully-baked bread.Is gummy bread undercooked?
In most situations, an undercooked loaf of bread can be fixed by returning it to the oven for a few more minutes. This is true for loaves where the outside of your bread may look fully set, but the inside of the bread is still gummy.What's that??? Gummy, raw dough, under-baked or bread not rising???
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