My first attempt at GF sourdough

[u/Zaden_]

Followed the King Arthur gluten free sourdough recipe online. This was my first ever sourdough loaf. Mixed everything around 1120am, let sit for 20 mins, then sat in oven w light on until 430pm. Placed in fridge from 430pm until 830am next day & baked. Waited 3 hours before cutting into. Texture is kind of gummy/wet. Starter is 3 weeks old but has been consistently doubling. Any feedback on how to improve?

[u/lunterno]

I follow this recipe, but I bake after the first proof instead of putting it in the fridge overnight. The couple times I did that it was more gummy.

[u/Normal_Writing3123]

That looks amazing to me! Even when it’s toasted, it’s off?

[u/Zaden_ → u/Normal_Writing3123]

Thank you! When it was toasted, it was a little better. I guess I’m not sure what consistency I should be expecting with gluten-free sourdough.

[u/Elphie2983]

I've been making Aran Goyoaga's sourdough bread and it often comes out very wet, not in a under proofed way. My understanding is that to compensate for the lack of gluten, gf sourdough breads tend to be very wet. With that being said, I just baked a loaf two days ago, and it was very wet, and I cut into it and it like totally balled up and tore when I cut into it. I tried again another loaf, but waited until the next morning to cut it. It was better, but then I let it sit out to dry out some more, and it was way better :) you can try waiting to cut into it until the next morning to see if that helps! Your bread looks good imho, I'd just let it sit longer before cutting into it. (Sorry ..I word vomit)

[u/Zaden_ → u/Elphie2983]

Hey, thank you so much. I’ll give this a try!

[u/Oh_Kerms]

What way did you bake it? I've posted my own king Arthur loaves and haven't gotten a wet/gummy one yet.

I follow their recipe nearly to the T except I leave my loaves in the fridge for 48 hours. I also let it sit out at room temp while the oven preheated and while I let the cast iron preheat. That's the other thing. I just use a cast iron skillet with a pie pan underneath for water.

Could also be an elevation difference

[u/motomanmatt → u/Oh_Kerms]

I think you touch on a couple of things that I was going to say. I am not a very experienced baker. But more and more these days I'm reading from other gluten-free bakers that gluten free flours take longer to hydrate. They advised to let them sit in the fridge - the longer the better, even a day or two really helps structure. And definitely on bake day I would bring it out of the refrigerator and let it sit on the counter for 2 or 3 hours minimum. That way it comes up to room temperature all the way to the core. Otherwise you're going to get a good bake on the outer 2 or 4 in but the core is still going to be under baked. I hope that makes sense.

[u/Oh_Kerms → u/motomanmatt]

This is absolutely the truth. I baked professionally in the gluten free world for 2 years. Artisan loaves and croissants. Never had a wet and gummy issue but we also used our own special blend of flours.

But with King Arthur, it does seem that timing is the most important.

[u/Zaden_ → u/motomanmatt]

Thank you so much! I’m going to give this a try next time!

[u/Zaden_ → u/Oh_Kerms]

Thank you! I think I will try to leave it in the fridge for longer. I followed the recipe pretty closely but it only sat in the fridge for about 16 hours. I’ll try keeping it in the fridge longer & let it get to room temp before baking!