kaeleycarawan
Region: US
Thursday 15 October 2026 19:08:45 GMT
1407
69
32
0
Music
Download
Comments
Natalie Harvell :
Hey! Sourdough is so much trial and error but don’t let it discourage you! What recipe are you currently using? Are you using a thermometer to check the internal temp before you take it out of the oven?
2026-10-15 20:34:19
3
Emily :
What kinda flour are you using? That might be the culprit of the gummy. It looks really nice thoughhhhh
2026-10-15 19:16:21
1
Melissa62816 :
You will get it. It's trial and error. How old is your starter? This is what I use...100g starter, 325g water, 10g salt and 510g bread flour. Are you letting it cool before you cut it? How long and at what temp are you baking?
2026-10-15 22:35:48
1
shellbellxo :
I used to have the same issue with gummy breads until I started allowing the dough to bulk ferment longer, And really build strength in your dough during the strech and fold proccess. first initial mix i knead the bread for a few minutes before resting. and make sure you have a nice strong starter 🙂
2026-10-15 20:46:02
3
Jacq :
Get you one of these bad boys. 4qt cambro. Now I know exactly if my dough has doubled. Immediately went from gummy bread to perfect.
2026-10-27 03:45:41
1
Joanna💋 :
How long are you letting it proof for? Ideally is 4-6 hours on the counter, then shape and let it finish in the fridge over night. Then bake in the morning.
2026-10-15 20:43:56
1
Diana :
Look like a higher hydration dough. If it is, it results in a softer crumb.
2026-10-28 09:07:59
0
Ky :
You got this!
2026-10-15 19:10:26
1
Gabby Lopez :
3 things that all made a difference for me! 1. Glass bowl 2. Aliquot method 3. Temping my dough after stretch and folds rather than just going off the temp of my house (and using the bulk ferment chart to determine how long based off of dough temp)
2026-10-15 21:13:47
0
Nikki🪷 :
Take your dough's temperature at the last stretch and fold. Then use the Sourdough Bulk Fermentation guide as your guide to tell you when BF should be done. Obviously look for it to be doomed, bubbles on the surface, not sticky too. I started doing this and it never fails me. Also be sure to temp your loaf when you take it out to make sure it's at least 205 degrees.
2026-10-15 21:11:22
0
Sara :
I have run into this same problem, hang in there and in the meantime use that bread for toast and grilled cheese!
2026-10-15 19:38:35
2
user5444663959265 :
Is it gummy or is it just moist? If you squish the dough and it bounces back it is just moist, but if you squish it and it stays squished and congeals then it wasn’t done cooking
2026-10-22 01:50:31
0
Dj janjan :
💗💗💗
2026-10-16 00:10:57
0
To see more videos from user @kaeleycarawan, please go to the Tikwm
homepage.
