My bread is gummy

[Faith In Virginia]

What is the name of the recipe in Artisan Bread in Five Minutes a Day. I did a Google search and found that you are not the only one with gummy bread. I would love to see the actual recipe but I don't want to buy a book full of errors. If you can scan the page else I will go to the book store to view it in person.

[Faith In Virginia]

Ok found one on my own. Artisan Bread in Five Minutes a Day ... - Google Books

In this Master Recipe

Flour ='s about 783 grams
water ='s about 708 grams

Hydration ='s about 90%

Somewhere I read Hertzberg claimed his hydration levels were correct. I don't think so!

[PaulB]

Thanks Faith. I've read though, and others have told me, that for no-knead bread, and for this much whole wheat flour, the dough needs more than 68% hydration. What have you experienced?

[Faith In Virginia]

Well I won't go through the processes of dough development. I will tell you the higher the hydration of the dough the gummy-er it will be.

I keep my sourdough starter at 100% hydration and that is no where near being called a dough.

So if you don't like gummy bread you will need to learn how to make bread the usual way.

I think I answered your question that it is not you doing anything wrong to produce the gummy bread ...it's the recipe and process.

I'm just amazed that a book was written that tells you how to cook your starter or your poolish, I would say bigga but even a bigga has lower hydration

If you wish to make some really good non-gummy bread ... The Fresh Loaf | News & Information for Amateur Bakers and Artisan Bread Enthusiasts is a great place to learn and ask all kinds of advice...

I am Faith in Virginia over there as well.

[PaulB]

Yes, I love The Fresh Loaf. I've learned a lot from there. Thanks.

[texassourdough]

I, for one, would vote that you try baking your bread to 208 to 210 F internal temperature. The higher internal temp will reduce the residual water a bit and give you a more roasted flour flavor.

But...there seems to be more to this than internal temp!
Jay

[PaulB]

I think you're right Jay, there is more to it. The temp of the bread was actually closer to 210 when I pulled it out.