How to rescue dough: Part 2

In the first video “How to rescue dough” I showed you how I troubleshoot and fix sourdough that isn’t developing gluten well enough to turn into bread.
In this second part I will show you how well the dough bakes into bread, if you ensure you first reach a good window pane stage of gluten development.
Knowing what your dough should look like before baking is an essential first step in the journey for a beginner baker.
#freshmilled #breadrecipe #sourdoughbaking #sourdoughstarter #bread #beginnerbaker #sourdoughtips
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‪@Alaskahomesteadharvest‬
Items used in this tutorial:
Amazon storefront amzn.to/4hrNXap

[@saielady]

I really appreciate your videos, as they are one of the most helpful videos I’ve viewed thus far on bread making with fresh milled flour. Whenever I make my bread, the inside reads around 200F(93c), I then take them out, let them cool down on a wire rack before cutting them. 95% of the time they are gummy in the middle, towards the bottom, but the outer crust is always done and crispy. I’ve tried different heat settings, baking on the top rack, middle, and the bottom. I bake them in bread loaf tins. Would steam in the oven solve this issue, in your opinion?

[@Alaskahomesteadharvest]

@@saielady thank you! I’m glad you are finding them helpful on your baking journey. I don’t think steam will solve your issue. Are you getting a nice final proof on your bread before the bake?

[@saielady]

@ I am, yes. They double in the bowl and again in the bread loaf tins. I’ve tried making the recipe in my Dutch oven with the same results. Maybe that recipe would be better with a higher hydration, but I have seen your video of checking flour hydration so I’ll do that before I make more bread