Insufficient cooling causes a gummy crumb
The firm crumb structure of our sourdough bread is made up of gluten and starches. As our freshly baked loaf leaves the oven, the starches are swollen...
Sourdough bread that has a hard crust or a gummy crumb is difficult to be cut cleanly because the hard crust and gummy crumb resists the slicing motion of the knife. Hard crusts and gummy crumb can...
Sourdough with large holes is desirable in some breads, especially those made with dough of very high hydration such as the pan de cristal. Having said that, it is very unsightly when you have...
Sourdough that has hydration levels of more than 72% tends to be sticky and tears apart easily when it is handled. We can prevent wet sourdough from sticking by oiling our work surfaces, using wet...
When the bottom of your sourdough burns while the top remains unburnt, it means that the bottom of the loaf is being heated at a faster rate than the top of the loaf, which could be due to loading...
The Pan De Cristal is the perfect example of sourdough bread with an extremely light, open and large hole crumb that melts in your mouth, that is wrapped by a thin and crispy crust. Baking sourdough...