Dense and gummy purgatory (?)
Ugh I can’t seem to escape the dense and gummy jail and it’s been two years of trying.
My usual is
100g starter at PEAK!
350g water (tried lower hydration. no improvements)
500g flour (tried variations of bread flour and APF. Again, no improvements)
10g salt.
Rest for 1 hour after combining.
4 sets of stretch and folds over the course of 2hrs.
8-10hr BF on the counter at approx 72-75°F.
Cold proof in fridge for 8-12hrs.
Shape & bake @ 450°F in preheated DO for 20min lid on 20 min lid off. Taken out of oven at 210° internal temp. Cooled OVERNIGHT!!!! ALWAYS. 😐
WHY DO THEY ALL COME OUT LIKE THIS :D I hate it I just want a nice light dry loaf. WHY WHY WHY. I even tried to de-acid my starter by doing high ratio feeds and still nothing. Someone please give me that one holy grail tip that changed your bread…I am so close to giving up again.