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My bread is gummy

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  • #16
    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

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    • #17
      Re: My bread is gummy

      I think you're right Jay, there is more to it. The temp of the bread was actually closer to 210 when I pulled it out.

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