1

Whenever I make bread with hydration from 80%-120% the interior is always gummy and undercooked. They have a decent hole structure, but collapse easily when pressed.

I typically use

Whole Wheat Chakki Atta or Maida
Filter Water
Instant dry yeast (1 tsp per kg of flour)
Salt

Following recipes like https://www.weekendbakery.com/posts/recipe-for-80-hydration-baguette/

Tried kneading (by hand), no knead, normal rise, refrigerator rise, varying rise/rest durations etc. all with similar results. Atta breads are gummier.

3

Bake to 205° F interior temperature. Excess ß-amylase enzyme can also cause gummy.

  • I tried this with chakki atta. Was facing the same issue. This works!! – Swayam Siddha Mar 24 '18 at 19:36

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.