Question about Aran Goyoaga's salted miso baguettes
Hi all, my wife has recently started baking GF sourdough bread using recipes from Aran Goyoaga's The art of gluten free bread.
She has made the sourdough salted miso baguettes a couple of times and they are delicious, with a great crust and taste.
My question relates to the crumb of this bread which is soft (nice!) but quite sticky (bit weird).
We are certain it's fully cooked, but were wondering if anyone else on this sub had made this bread and had similar results - maybe we're doing something wrong somewhere?
u/HistoryDangerous7301 — 5 days ago