I have made five loaves of sourdough bread over the past 4 weeks. I use only my starter, no baker's yeast and bake them in my dutch oven. They come out looking beautiful, taste good, have a nice crispy crust, but the crumb feels a bit rubbery to the touch. My recipe says to cook until the internal temperature is 210 degrees, but I have never been able to get to that. About 205 is the most. Could the crumb be that consistency because it is not being baked long enough to reach 210 inside? Sounds to me like you might try taking the cover off your Dutch oven sooner; a rubbery interior is often the sign of too much steaming. You might also try not baking in the Dutch oven at all, unless the dough is so soft it needs the support... Good luck - PJH

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