a woman called Sam

September 27, 2021 at 1:50am

This is my third try with this recipe. My starter must be on steroids!! Weigh everything. Dough doubles (at room temp) in 5 hours. Put in pan, it fills it to within 1/4 inch. I let it sit for an hour as it comes up and almost over edge. Baked off to a beautiful crust with a lovely looking crumb and a great tang but it is a little gummy. I’m a caterer, this bread baking stumps me Suggestions?

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