Sourdough.com is for sale! Contact us to make an offer.

Moist/sticky crumb

theoldmancunian

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?

Category: 
up
175 users have voted.

Post Reply

Already a member? Login