12/10/2023 0 Comments Sticky crumb cookiesI end up adding between ¼ and ½ cup of extra flour, usually.īake at a lower temperature. Sometimes you just need a little extra flour to strengthen the dough. The high altitude makes the cookie cell walls weaker than low altitude. I talked about this in step 2Īdd extra flour. You might have to make a few batches of cookies to figure out exactly what works.ĭon’t melt your butter, just soften it. Start with the first one and experiment a little with my ideas to see what works best for your recipe. If so, fix that, and try it with your standard bake temps/times, And then, if the problem persists, then add to the lower hydration the lower/longer bake temps/times, too.While the recipe I’ve posted is a really great recipe, you probably have other favorites you’d like to modify for high altitude. So I suspect a miscalculation, and you might actually be doing 80% final hydration. Though my guess is, that if you are getting the internal final temp to 211 F (even 210 F is usually good enough even for a mostly whole grain loaf) and it's still gummy, then your hydration was too high to start with. I find that I need to bake the moisture out before the top crust gets too hard and seals in the moisture, and if that happens then you just end up over-baking the crust while it's still gummy inside. I bake high hydration (88-90%) near 100% whole-grain loaves. Start taking internal temp at 45 min total time, and then allow 7 or 8 minutes for every degree it needs to come up. If adjusting the bake times is something you want to explore, I'd suggest trying 450 covered for 25 minutes, then 400 uncovered for 25-30 minutes. If the actual final hydration does meet your goal, or whatever formula/recipe you're working from, then the next suggestion for something to tweak would be bake temps and times.Ĥ75 F covered, and 450 uncovered for 20 min seems too hot to me for only a 30% whole grain loaf: 300 g einkorn / (900 g + 90 g from levain) = 300 / 990 = 30.3%. It may be that you just need to cut back on the water. So if you're over-shooting the original formula's hydration due to miscalculattion, that would be the first thing to correct. Same with the salt %, it is computed on total flour. Maybe 80% final hydration if your levain is more "liquid" than 100% Hyd. If those figures do not include your levain, then you have at least 77% final hydration assuming a levain of 100% hydration. "Final" or "overall" hydration is supposed to include both the water and the flour in the levain. Side question: Does the 675 g of water, and 75% hydration include what's in the levain? You/we need a hydration % of the levain too, to figure out how much flour and how much water is in the levain. So you _may_ need a longer bake, which will mean a lower temp, Stickiness is usually not cooking off enough moisture. Any suggestions would be GREATLY appreciated. This isn't the worst that could happen :), but I would really like to understand why the stickiness, and how to get rid of it. The problem is that the crumb is very tacky to the touch and a bit sticky on the knife. The dough was definitely NOT underproofed - I'd recently been overproofing and this particular bake was, if anything, still a little over. The crumb is open and definitely "finished" - the bread can be compressed and springs right back. Bake in preheated, covered DO at 475F for 20 minutes, then uncovered at 450F for 20 minutes. 16 hour cold (38F) retard, in closed plastic bags. Turn out to lightly floured counter, divide into 2, preshape. (Rest for 45 minutes by coil folds) - repeat 3x. Rest for 30 minutes set of strong Stretch & Folds. Rest for 30 minutes Stretch dough into rough 10"x17" rectangle, laminate and move to clean vessel for bulk. Rest for 30 minutes Rubaud style, for 5 minutes. Flour blended and autolysed for 2 Levain hand-mixed, Rubaud style, for 5 minutes. I've been making breads recently which, while they're delicious, seemingly well-baked, and with an open crumb, are a bit tacky/sticky to the touch and during slicing.įor the most recent of these, I used the following recipe/process:ģ3.33% 300g Whole-Grain Einkorn (locally grown and milled by River Valley Community Grains, in NJ)Ģ0% 180g Liquid levain (King Arthur AP Flour)
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