My sourdough kept coming out gummy until I started weighing my water at 90 degrees

Simon Torres · 2026-10-20T00:30:04.09441+00:00

For 6 bakes in a row my loaves had a dense wet spot right in the middle, even at a 2 hour bulk. Last week I stuck a thermometer in the water and it was coming out of the tap at 118, so my dough was basically cooking before it ever hit the oven. Started temping the water at 90 and the crumb opened up on the very next bake. Does anyone else check water temp or am I just late to this?

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My sourdough kept coming out gummy until I started weighing my water at 90 degrees | Bakers - Topic Shares