January 25, 2017 - 2:53pm
Overdone & Underdone
Hi all,
I have a recurring pattern that affect most of my bread baking on a few different recipes. At the stated time in the recipe, the crust of my bread is overdone and almost burnt, but the interior is underdone and still gummy. My oven is relatively new and the temperature setting is accurate (cooks a wee bit faster on the back side of the oven). Can anyone help diagnose what could be causing this? This only solution I've found is to tent the bread with foil after about 15 minutes of baking and then extend the baking time for 10-15 minutes beyond what is stated in most recipes.
Many help is appreciated.
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Are you certain the bread is not under proofed? If you are certain it's not, then are you using sufficient steam? Steaming delays the maillard reaction and therefore the setting of and coloration of the crust. Most steam for the first 15-20 minutes of bake time.
... anything but accurate and never has been. Are you sure yours is? I find that a temperature probe inserted into the centre of the loaf is very useful for getting a fully baked loaf