crumb challenge

crumb challengecrumb challenge

Hey everybody...

I have a question about crumb. I've been working with SD for about 3 months and I'm making some progress, but I'm still having some difficulty with the crumb. The bottom of the loaves are a bit dense and rubbery. The tops are much better. When I poke my finger into the loaf, it just springs right back out, no indentation. My process:

I live in Santa Monica, California and the temp is pretty much 75 degrees give or take in the kitchen

starter is very active.

65% hydration on final dough

firm starter doubles in 3 hours.

stretch and fold dough every 30 minutes for  2 hours

proof after shaping for another 2 hours

one loaf is baked in a Romertopf, the other on a baking stone. Not much difference in the crumb.

I've even stretched the baking time to 90 minutes (375) with the same result

Any thoughts?

8 comments

 Try 460°F for 40 to 45 minutes.  Make sure you let the baking stone really get hot before you start baking.

"He is no fool who gives what he cannot keep to gain what he cannot lose." Jim Elliot

 

Thanks Leaddog and Tonyk. I'll give it another try.

 I AM A RELATIVELY NEWCOMER TO SD AND MY THOUGHT IS THAT YOUR BREAD IS UNDER PROOFED -- YOU FINGER INDENT SHOULD COME BACK VERY SLOWLY ---

 

TONYK

If you have sorted out your crumb problems let me know as I am having the same problem ...... only on my 3rd loaf, they've all been tasty, but a little 'rubbery' and under-cooked at the base. Texture greatly improved by toasting, but I need to make sandwiches too!

 IF YOUR FINGER POKE TEST SPRINGS OUT IMMEDIATELY I WOULD SUGGEST THAT YOU BREAD IS UNDER PROOFED --- I UNDERSTAND THAT THE DENT SHOULD RISE SLOWLY ---

 

TONYK

 Hi guys,

Shaping might be the problem, it looks like there isnt a proper crust formation on the bottom so you would need to look at getting some surface tension on your dough before prooving. Also try a little warmer temp water to try and speed things up a bit.

You're first picture looks a lot like my 1st and 2 nd attempts at a free form loaf. Back then I didn't have a scale and I hadnt any idea whether I should pack the flour into the measuring cup or what ... I don't think you are batting 65% hydration ... More like 55% from the looks of the first picture.

Consider forming your loaves just after the folding process and allow the loaves to slow proof and ferment in the refridgerator over night. Loaf formation could be part of the issue as well. There are some good videos on YouTube for loaf formation.