The Baker's Hotline

March 5, 2017 at 2:53pm

In reply to by janet m (not verified)

Janet, it sounds like you might want to try two things; first make sure you let the dough rise for long enough. Often times dough that is gummy or wet is under-proofed. Another factor to consider is how long the lid is left on your Dutch oven. Try removing it five minutes earlier to see if that helps. The steam is key in the initial parts of baking, but then you want to remove the lid to let any excess moisture evaporate. Kye@KAF
Your email address will not be published. Required fields are marked *

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.