Rubbery Texture - French Bread
I have been making a lot of French bread using Peter Reinhart's recipe using 12% protein flour. The outside texture is nice and crisp but the centre is somewhat chewy. Should I try a lower gluten flour to get a lighter, less springy texture in the centre?
Re: Rubbery Texture - French Bread
More info would be helpful. What is the hydration of his recipe? To what temperature are you baking the bread to? Personalty I think higher hydration levels make that rubbery texture although the flour can have an effect. So the combination of the two can give you that rubber. Now baking temp also has an effect. An under baked loaf will do that also especially with high hydration dough.
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