January 31, 2017 - 2:50pm
Soft bottom bread
The previous breads that I have been baking as well as the one today, have soft bottoms. The top crust is brown and the internal temperatures have been within recommendations of 190-210. However, I've heard that if you tap on the bottom it should sound hollow to ensure that the bread is done. Is that an "old wives tale"? Would appreciate your opinions for the newbie.
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This is my OPINION.
Such a method is for a standard hydration loaf (65-70%, either yeast or sourdough) cooked in a standard deck oven/hearth baked bread. Soft bottoms are usually from a stone that is not thoroughly heated prior to cooking. Wet doughs behave differently for this diagnostic. I have never used it, because it is not always correct and I have a thermometer which is always correct.
Thanks for the reply. I bake my bread in a conventional oven in a loaf pan and use the middle rack. However, my wife has a stone (what she has it for I don't know) in the oven, just below the middle rack. I leave it there when baking my bread. Should I take the stone out or bake my bread directly on the stone?
Doesn't matter. Just as long as it is heated to the temp of the oven, which usually takes about 45 minutes. Or just take it out And don't worry about it.
Thanks again and enjoy your day!!!!!!!:).
...I remove the loaf from the pan and bake it directly on the oven rack. That firms up the bottom and sides.
Thanks for the knowledgeable information.
I use Quarry Tiles 6x6 red ones the tile store gave them to me free as there so cheap.
Rule #1 pre heat for 1 hour prior to 1st bake at 500 then reduce to 420, or higher for baking
Use a Iron skillet 16" on the rack below for steam using ice cubes and a spray mister for added steam on entry to the oven and after ten min for extra thick crust. Vent after 20 min bake 40 for soft crust 50 to 60 for extra caramelization of the sugars