Every loaf of bread I’ve made this week has been severely under proof I tried making a loaf of bread with white bread, flour wheat bread, flour in rye bread, flour I cut into it and it was super dense and gummy the recipe called the only proof it to 50% since I was using rye, flour and wheat flour I think from now on I’m going to push all my proofing to almost 100%. I’m tired of failing at this.
