Here’s my loaf from today’s gluten free sourdough live class. It was manhandled while I taught and rescued by a second score halfway through baking. If you baked today feel free to share 😍 And a huge THANK YOU for being here!

What am I doing wrong? My loaf from last weekend that we did together had a whole through it, although not to this degree. This loaf I prepped yesterday to bake today. I felt like I pushed the air out of the dough after mixing again since I had a hole in the first one and it was 100 times worse with this loaf. It measured 211 degrees when I took it out but will still gummy when I cut into it and that was after 6 hours of cooling. Now I realize that I was measure the temperature of the giant air pocket. The only thing positive about this loaf is the crust.