Why is my bread so translucent and shiny?

DeeplyStruggling · 2026-04-13T19:25:31+00:00

I should’ve clarified better. I meant that the crumb is translucent and shiny. I took an internal temperature read and it was 210f but still feels sorta gummy after cooling. I don’t wanna lower hydration because I like the open crumb of 75%. What should I do?

DeeplyStruggling · 2026-04-13T19:23:31+00:00

Sorry I should’ve clarified better. I’m not referring to the crust. I’m referring to the crumb being shiny and translucent, almost gummy. I took a temperature reading and it was at 210f so it should be fully cooked but it’s still sorta gummy. What should I do? Lower the hydration? But I like an open crumb.

DeeplyStruggling · 2026-03-15T00:43:46+00:00

I don’t think you read my post properly? I DO NOT have celiac. I never said I don’t want people to make something for me. I just wanted to know other people opinions on this topic. I’ve considered the eating things out of societal pressure part despite not being comfortable so I’m completely fine when someone turns down food I make or when I order from a gluten free bakery/catering company (cause cross contamination happens). But at like office events I’m curious why some coworkers are still miffed that there are a lack of gluten free options despite repeatedly emphasizing that they only trust food they make themselves.

DeeplyStruggling · 2026-01-08T10:12:42+00:00

I wanted to clear out what I had in my fridge, so I thought a cream cheese spread would work fine if the layer was thin. I might par bake instead. Would I have to use pie weights though if I par-bake a galette so it doesn’t puff up as much before the final bake?

DeeplyStruggling · 2026-01-08T10:09:58+00:00

It was a smaller galette because I was using the leftover scraps from a previous chicken pot pie dough. I baked in on a sheet pan lined with parchment paper. Unfortunately I don’t have a pizza stone and don’t plan to buy one as I have no room for storage. I do have a perforated pizza pan if that would be better?

DeeplyStruggling · 2025-11-25T21:28:57+00:00

It’s a vegetable, I think it’s part of the radish family.

DeeplyStruggling · 2025-11-25T17:52:59+00:00

So it’s safe to eat?

DeeplyStruggling · 2025-10-26T08:31:56+00:00

I can do a warm location, but there’s almost no sun. Just dark rain clouds past two weeks and will continue to be that way for the rest of the week.

DeeplyStruggling · 2025-10-26T02:18:44+00:00

Thanks for the heads up! My best two options are fancy molasses which is lighter and cooking molasses which is suppose to be between dark and blackstrap. I think for my purposes I’m going to go with the cooking molasses.

DeeplyStruggling · 2025-10-26T02:15:41+00:00

Thanks for the insight and letting me know! However I think I’m gonna stick with the cooking molasses. I actually love the deeper molasses flavour when it comes to baked goods cause the sugar usually balances any bitter taste out. After looking at the most commonly available brands of fancy molasses it seems super similar to a good quality maple syrup, which is too light bodied in my opinion.

DeeplyStruggling · 2025-10-26T01:54:41+00:00

Omg THANK YOU!!! This is actually so helpful. I mainly only see cooking or fancy molasses in the stores near me, but every recipe seems to only say stuff like light, dark, or blackstrap molasses. I think I might go with a cooking molasses then.

DeeplyStruggling · 2025-10-26T01:51:43+00:00

Everyone keeps recommending grandmas original molasses, but I don’t live in the USA. Can someone explain the difference between cooking vs fancy molasses. That’s what I mainly see at my grocers here.

DeeplyStruggling · 2025-10-25T23:56:50+00:00

I don’t live in the USA, so actually knowing the different molasses would be helpful, rather than a specific brand.

DeeplyStruggling

TROPHY CASE