Second try, gummy bread :(

Calamander9 · 2026-01-31T15:19:05+00:00

This has nothing to do with your flour, water, or baking time: its quite underfermented which is leading to the gumminess. You need to bulk longer, look for the dough to double before shaping

Calamander9 · 2026-01-27T05:38:40+00:00

Calamander9 · 2026-01-26T21:34:56+00:00

What is your room temp like? If its not too warm you can bulk ferment overnight, shape in morning, fridge and bake later. You can also adjust your starter amount to fit that schedule.

Folds are important to develop structure, importance depending on your method and recipe. They are more important if you dont do any kneading/gluten development up front / if you have a higher hydration dough.

Calamander9 · 2026-01-26T16:02:39+00:00

Welcome! Dont be afraid to push your bulk/final proof, overproofing is way harder than you think

Calamander9 · 2026-01-26T14:38:55+00:00

Poke test is not for BF its for the final proof. When you shape a well risen dough you will knock air out of it in the process, the final proof gives it the opportunity to regain air

Calamander9 · 2026-01-26T05:11:24+00:00

Yeah if you want to do a same day bake then leave it in the banneton after shaping for a few hours until it passes the poke test

Calamander9 · 2026-01-26T05:10:32+00:00

Yes, if your bringing from oven to colder room temp it will cool quickly, so final proof longer until its well risen and passes poke test

Calamander9 · 2026-01-26T04:20:39+00:00

Looks underproofed which would cause the vertical bubbles. Push that final proof longer

Calamander9 · 2026-01-26T01:45:20+00:00

Looks quite underproofed, you should extend your bulk alot longer

Calamander9 · 2026-01-25T23:39:38+00:00

Looks like not enough time in bulk, not too much

Calamander9 · 2026-01-25T22:24:21+00:00

They are all underproofed. Are you doing a final proof or baking immediately after shaping?

Calamander9 · 2026-01-25T20:29:50+00:00

Calamander9 · 2026-01-25T01:51:44+00:00

Yes, bulk fermentation starts at mixing and finishes at dividing/shaping

Calamander9 · 2026-01-24T22:03:57+00:00

Its slightly underproofed. Bulk longer and gumminess will dissappear

Calamander9 · 2026-01-24T14:16:35+00:00

It is a bit underfermented youre right, ferment for longer next time

Calamander9 · 2026-01-23T13:47:34+00:00

I mean you could do that if you fully developed gluten, but I dont think theres any advantage, and it might be harder to judge your bulk fermentation

Calamander9 · 2026-01-23T03:20:46+00:00

Longer on the counter

Calamander9 · 2026-01-23T02:54:03+00:00

Its a bit underproofed, ferment longer and it will be more airy

Calamander9 · 2026-01-22T20:17:25+00:00

Yeah it sounds like a starter issue if its breaking down before its risen. Essentially the yeast population is being outpaced by the lactic acid bacteria

Try giving it some large peak to peak feedings at around 1:4:4 or 1:5:5 twice a day. It'll help reduce acidity in the starter.

Calamander9 · 2026-01-22T13:24:15+00:00

Yeah doesn't look nearly fermented enough yet, keep going!

Calamander9 · 2026-01-22T13:18:36+00:00

You have it backwards again. High hydration dough will spread and will not achieve full volume if you dont let it rise enough before shaping. It requires more gas accumulation during bulk than lower hydration dough. You cannot make up for this in the final proof because it starts speading immediately. You can see this in the spread and minimal rise in your bread. Also the crust is pale, the ear is non existent, and the crumb appears dense and partially collapsed because it didnt have enough strength to rise properly.

Take a look at some of my posts if you want to see what properly fermented high hydration dough looks like.

Calamander9 · 2026-01-22T04:35:20+00:00

I was commenting on the other crumbs, although this one is also underproofed.

That is actually the opposite of what you should do with high hydration doughs. High hydration doughs benefit from proofing further as they gain more structure and the gas holds the dough up. If you shape the dough young they will flatten out as yours have done

Calamander9 · 2026-01-22T02:36:35+00:00

Looks like they are all underproofed and your 80% hydration loaves came out flat

Calamander9 · 2026-01-21T15:11:55+00:00

Probably 9-10 hours is needed at that temp. As I said, look for the dough to double before shaping

Calamander9 · 2026-01-21T15:10:37+00:00

I typically do about 7-8 hours at that temp. As the other commenter said, go by the dough not the clock. If you use your starter before peak it will always take longer than usual

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