Moist/sticky crumb


I used the Tartine Coiuntry Rye recipe for this loaf (83% white bread lour, 17% whole rye, 80% hydration) and all-in-all it's not bad (good colour, rise, shape, and taste) but the crumb is quite sticky/moist. You can probably see theresidue on the knife.

Is that simply because I didn't bake it long enough (45 mins. at 450F/215C) or should I lower the hydration level?

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