April 11, 2023 - 1:12pm
Inside of bread sticky and moist
I tried my first loaf of whole grain bread last night. This morning when I cut into my fully cooled loaf it was slightly sticky and moist inside. It does spring back. I cooked it to an internal temp of 200F in the center. Was the dough too moist?
Recipe was 250g bread flour
50g rye flour
150g whole wheat flour
125mg mixed cooked and cooled quinoa, barley, oat, farro and brown rice
2 1/4 tsp yeast
1 tsp salt
1 1/2 cup water
It was baked at 375 for 45 min. Until internal temp read 200.
Was the bread dough too moist? Should I have allowed the cooked grains to dry overnight? Or was it too much mixed grains?
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Depends - but outside of getting complicated - drop the water by a little until you get what you want. Enjoy!
Can have a texture like that. It isn’t necessarily bad, but if you don’t enjoy it, drying the cooked grains a little sounds like a good idea.
There's 450g of flour and approximately 350g of water, plus an unknown quantity of water in the cooked grains. The dough could be somewhere north of 80% hydration.
Next time, weigh the water for the dough and for the cooked grains so that you can keep track of the hydration. That will help you get a better sense of just how wet or dry the dough is, which you can then correlate to the moistness of the baked bread.
Paul
From the recipe i'm surprised it's as dry as it is.
EDIT: Oops missed the bread flour. Still, with the bread flour it's...
= 79% hydration.
Throw in 125g (i'm assuming mg is a typo) cooked and depending on how much water it has absorbed and how much you drained it, it can still be overly hydrated.
I suggest go by feel. Cook the grains and drain. Add the flour plus salt. Then add water slowly, while forming the dough, till it feels tacky and not too sticky.