#sourdough

Tried to reduce gumminess by:

* only 2 hour ferment (avoid over-proofing)
* less kneading
* drier dough
* less bread flour (all-purpose substituted for some)
* really bubbly starter
* no water spray when cooking
* smaller loaf

So I checked off all the boxes that the InterWebs suggest. Now I wait for cool, and will see if gumminess disappears.

(30 mins, 450°F. Final internal temperature: 202°F)

https://octodon.social/media/n6JFUumLIzNGV2b1OXs