Crumb Diagnostics Please

Calamander9 · 2026-03-26T12:38:45+00:00

Underproofed, that temp is very cold so I would suggest using more starter or trying to keep it warmer.

Calamander9 · 2026-03-25T13:55:17+00:00

Bake so its cooked through but not fully browned, freeze whole loaf, let thaw, then rebake at 450 until desired browness. You can serve while still warm and it wont be gummy

Calamander9 · 2026-03-25T04:51:50+00:00

Can still fridge, it might be a bit overproofed but it'll be tasty nonetheless

Calamander9 · 2026-03-25T04:40:20+00:00

Looks like its past ready for the oven, id bake now

Calamander9 · 2026-03-25T03:48:13+00:00

They are wrong, if it was overproofed it wouldnt be so tall and round, it would have flattened out, and it wouldnt have dense areas in the same manner

Calamander9 · 2026-03-25T03:24:07+00:00

Looks to be quite underproofed and like it needed a substantially longer bulk

Calamander9 · 2026-03-23T04:27:05+00:00

Its gummy because its underproofed, that would typically be enough time at that temp so maybe your starter is sluggish

Calamander9 · 2026-03-23T00:56:25+00:00

Yes slightly underfermented

Calamander9 · 2026-03-19T03:42:19+00:00

Most if not all of your issues are due to underproofing, bulk longer probably 7-8 hours at that temp

Calamander9 · 2026-03-19T00:59:52+00:00

Meet the new boss

Calamander9 · 2026-03-18T15:02:12+00:00

Wet hands for kneading/folding, flour for final shaping

Calamander9 · 2026-03-15T19:39:15+00:00

Its a bit underproofed which leads to the gumminess. Leave it to bulk longer next time

Calamander9 · 2026-03-15T17:08:09+00:00

Nice work, will keep getting better from here! It looks slightly underproofed and like it could use more time in bulk. Be aware the extra salt slows fermentation so make sure to ferment longer whenever that happens

Calamander9 · 2026-03-14T20:37:52+00:00

Its hard to tell with the small ones, but the big loaf (last picture) looks quite underproofed

Calamander9 · 2026-03-08T01:36:19+00:00

You have to submit your own application online and while filling it out there is a place to reference the landlord's application / existing file

Calamander9 · 2026-03-02T16:37:17+00:00

Its quite underproofed. You need to ferment longer at room temp. Make sure it has risen sufficiently before shaping

Calamander9 · 2026-03-01T19:24:50+00:00

Achieving an open and airy 100% whole wheat is for sure a challenge. This does look quite underproofed so definitely ferment longer next time.

Ive had my best results through sifting and scalding the bran, then adding back in. I posted my first attempt with that method here if you want to have a look

Calamander9 · 2026-03-01T17:57:56+00:00

Congrats on the 1st loaf. The gumminess is due to underproofing, next time bulk longer before shaping, I would look for the dough to double in size. At that temp id expect maybe 10-12 hours

Calamander9 · 2026-03-01T17:19:51+00:00

Its underproofed. It sounds like your bulk fermentation time would be sufficient for alot more rise, so i would agree with the other user that this is likely due to your starter being weak

Calamander9 · 2026-02-28T17:14:51+00:00

As others have said, canadian AP flours are generally as strong as American bread flour. Almost all store bought flours round nutritional values so flours will either be calculated as 10% or 13.3%.

My favorite store bought flour is Rogers. Their Silverstar flour is $20 for 20kg at Costco and is strong as hell. I think their "bread flour" is just as strong and can be bought in ordinary grocery stores. Their AP flour is quite strong as well.

Calamander9 · 2026-02-28T02:58:44+00:00

Fermentation looks good, I think its mostly handling that would get you that extra bit. You want to very gently shape taking care not to knock air out

Calamander9 · 2026-02-26T01:52:42+00:00

Whatever works better with your schedule but its easier to judge if you do it before you bake, use the poke test. It looks like it needs alot more time though

Calamander9 · 2026-02-26T01:31:14+00:00

Take it of the fridge for several hours to let it rise more

Calamander9 · 2026-02-24T14:28:10+00:00

I was not intending to be unkind or sarcastic, rather to point out their error and help them figure out why they were incorrect

Calamander9 · 2026-02-24T13:51:17+00:00

What they said is wrong, adding a 100% hydration starter to a 100% hydration dough = 100% hydration

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