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_sam22d ago

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

sarah81821d agoMost Upvoted

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

patriciam5121d ago

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