My last 4 loaves of bread have been really gummy, and I have no idea why. It’s not fixed with a longer bake time. I can’t see myself overkneading the bread by hand, but maybe they aren’t proofing. They aren’t rising either in a warm kitchen, but I have a mature starter.
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Yesterday’s loaf was so hard on the outside it was inedible. I left out the sugar, thinking maybe it was messing with my starter, but nkw my loaf didn't reslly brown. No dutch oven or cast iron, I use a sheet and a pan of water which worked great for my initial loaves.
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Got the windowpane test but I had a hard time shaping the dough. The seam underneath split.
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I don't have my shaping game on, i find it hard to shape loaves and the folding under technique I see just doesn't seem to work.
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Dough also alwaya gets way to sticky, even with dialing down the hydration.
12:21 PM - 7 May 2020
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