Re: My bread is gummy
I, for one, would vote that you try baking your bread to 208 to 210 F internal temperature. The higher internal temp will reduce the residual water a bit and give you a more roasted flour flavor.
But...there seems to be more to this than internal temp!
Jay
I, for one, would vote that you try baking your bread to 208 to 210 F internal temperature. The higher internal temp will reduce the residual water a bit and give you a more roasted flour flavor.
But...there seems to be more to this than internal temp!
Jay
Comment