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