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Figured out why my homemade bread always had a gummy texture
Last month I realized I was slicing into the loaf while it was still warm from the oven. Letting it cool completely on the rack for a full 2 hours fixed the texture issue totally, anyone else make this mistake?
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williamm8217d ago
Waited exactly three minutes before cutting into my first loaf like a feral animal. Ended up with bread that had the structural integrity of wet cardboard and the flavor of regret. Took me four more bricks before I learned patience.
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drew_bennett2417d ago
The "structural integrity of wet cardboard" line got me, @williamm82. That's exactly what happened with my first sourdough. I read somewhere that the steam inside is still setting the crumb structure for a good hour after it comes out of the oven, so cutting it early just collapses everything. I ruined a perfectly good loaf by digging in after ten minutes because I couldn't wait. Did you give it the full hour after that or just settle for fifteen minutes like I did?
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