Relatively new baker, crumb a bit damp and, well, crumbly – my present problem..

Relatively new baker, crumb a bit damp and, well, crumbly – my present problem..

Submitted by adrianjm on August 18, 2015 – 9:18am.

Hi all, hoping someone can help with this one. I have been making my sourdough (30% rye) loaf every other day for a few months, trying new things and improving slowly. My latest problem can be seen in the pic. The crumb is a bit damp and falling apart.

I pre-heat the oven to 225, add the loaf and a tray of boiling water, turn the oven down to about 175 for 40 minutes, then I turn the oven off and remove bread from tray, but leave in the oven for an additional 15 minutes to let the bottom crust up a bit.

What I changed – I used to leave the poolish for 24 hours and the last rise for 12 hours. Now the poolish rests for about 18 hours and the last rise is about 7 hours (its been warmer here in Scotland!). I don’t anything else has changed other than perhaps reducing the starter a bit (trying to get more sour taste), but replacing the lost hydration with a touch more water. Certainly the dough seemed the same consistency on the last knead – perhaps even a bit dryer.

Does anyone have any tips on producing a better crumb, given this problem?

Adrian

 

 

del.icio.us Twitter Facebook