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A bakery regular said my sourdough was 'gummy in the middle' and it sent me down a 3 week rabbit hole
I've been baking sourdough at home for about 2 years and thought I had it figured out until this older guy who comes into the shop every Saturday said my crumb looked tight and gummy. At first I brushed it off but then I cut into the loaf later that night and he was totally right. Turns out I was cutting into it way too soon, like 30 minutes after it came out of the oven instead of waiting the full 2-3 hours to cool. I also started checking my internal temp and pulling it at 208 instead of just going by color. The next bake I did had a way more open crumb and the guy actually nodded at me the following week which felt like a huge win. Curious if anyone else here had a random person call out something about their bake that ended up being right.
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nora1101mo ago
The gummy thing is usually from cutting too early so you're right about that part, but pulling at 208 isnt always the fix. Some loaves are totally done at 205 and others need to hit 210 depending on how wet your dough is, so the temp is more of a range than a magic number. The cool time is the big one though, that old guy basically saved your crumb.
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