August 9, 2015 - 12:55pm
Outside done, inside dough??
Regardless to the type of bread I make, the outside is always baked and the inside underbaked. I have tried with the convection oven on and temp down, convection oven off and normal temp. I've mixed and kneaded by hand and mixer, same result.
So what do you think?
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How long do you wait before you cut into it?
Not long to be honest.
to drop the oven temperature by about 40F halfway through the bake. I also always use steam during the first half regardless of the type of bread. For example if I'm doing sourdough batards (500g), they bake at 460F for 15 minutes with steam, no convection, and then 15 minutes without steam and full convection at 420F. Crust and middle are both done to perfection. For larger loaves the unsteamed baking time is slightly longer depending on the type of bread that is being baked.
You absolutely need to wait until the bread is fully cooled before slicing as moisture is still redistributing.
I find it very helpful to use a thermometer to check the internal temperature of the bread. It should be anywhere from 195F to 210F depending on what kind of bread you are baking.
thanks so much. I'll wait until fully cooled, try the steam (tried it once before, with no luck), reduce and measure the temperature.
sounds hollow. if it does bake 5 more minutes and let it cool completely:-)
its been a while but I'm back - duh.
I've been baking cakes etc for the past month or so but last night decided to go the bread route again. Dough made, risen perfectly, steam added, temp reduced (fan assisted oven) bread cooled completely. Inside is not light and airy and the crust was still kinda hard, not as bad as last time but on its way. So what gives ?
The base sounded hollow, the outside was really brown, said to bake for 45 mins on 400 so I baked 40 mins on 375. Damn its infuriating but the ducks will be stuffed once again :)
Any ideas - again???
How much time do you allow for bulk fermentation?
Gerhard
Usually an hour or two