Why is it still gummy?
My loaf is still gummy! It’s my very first loaf. I did 100g starter, 350g water, 500g flour, and 10g salt. 4 stretch and folds, BF about 7 hours, in the fridge about 12 hours. Opened baked with a pan of boiling water for 20 minutes at 450° and 20 minutes without the water pan. When I took the loaf out it was at 211°. Any help or critics?
My loaf is still gummy! It’s my very first loaf. I did 100g starter, 350g water, 500g flour, and 10g salt. 4 stretch and folds, BF about 7 hours, in the fridge about 12 hours. Opened baked with a pan of boiling water for 20 minutes at 450° and 20 minutes without the water pan. When I took the loaf out it was at 211°. Any help or critics?