Tried a new bakery in Portland and their sourdough was just... off

Honestly, the crust was perfect but the inside was super gummy, like it wasn't baked through. I'm wondering if they're under-proofing it or if their oven temp is wrong. Has anyone else had a weird experience with a 'professional' bake that just didn't work?

3 comments

3 Comments

the_sam5mo agoTop Commenter

Ugh, I had a croissant last week that was somehow both raw and burnt.

sarah8185mo ago

Could it have been a bad batch of butter? If the butter melts out too fast, it makes a mess of the whole bake.

patriciam515mo ago

Did they freeze it before baking, @the_sam? That can make the inside doughy while the outside gets too dark.