No Knead Bread comes out a tad gummy only in the center
I’m using 200g Bread flour, 50g Whole Wheat flour , 50g All-purpose flour, and 60g Rye. I add 2.25tsp of yeast, 2tsp sea salt, and 1.5cups filtered tap water.
I let it rise overnight or at least 9hrs. I find that it has risen comp,etely, yet has started to drop by the time Im ready to bake it.
I steam it in a Dutch Oven for 30 minutes at 450, then uncover it for 40 minutes again at 450. But it makes my loaf crust to hard on the bottom, and my knife a little sticky. How should I tweak this??
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Why is my bread gummy in the middle?
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.Why is my no knead bread gummy?
Gummy bread usually occurs because the crust forms on the bread before the inside has reached its full volume.Why does my homemade bread taste gummy?
CAUSE - gummy sourdough can be caused by a starter that's too young or inactive and or under fermentation. More often than not, gumminess is a result of under fermentation (cutting the bulk fermentation time too short).Speedy No Knead Bread Revisited | Mark Bittman Recipe | The New York Times
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