The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Under Baked Crust Fix After Taken Out Of Oven?

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Song Of The Baker's picture
Song Of The Baker

Under Baked Crust Fix After Taken Out Of Oven?

Hey all.  Today I took on quite a challenge as a new home baker.  I told my in-laws, my parents and my wife that I would be bringing freshly baked bread for Thanksgiving dinner (for those Americans that don't know, us wacky Canadians celebrate Thanksgiving this coming Monday).  I just spent the day from 5am, until now, 7pm (and still two more loaves to bake!!) making 4 Tartine Country and 2 fig/walnut sourdough loaves.  I don't know what I was thinking....

Anyway, all of the loaves so far, have come out the way I wanted, except one however, had a tad bit underbaked crust on the side.  It's not horrible, just a bit soft on one side and not the dark brown/black I was going for.  Of course, I placed the next loaf in the oven before I noticed this side being a bit soft.  Is there a good fix for this?  Can I place it back in the oven after it has cooled, at a very high heat for a few minutes just to get the crust a bit more done?

Please help this idiot who took on too much!


cranbo's picture

Sure, you should be able to throw it back in the oven for a bit to color up the crust further. Yes try a high heat, but for a short period of time only. 

hanseata's picture

I have done that with some pale baguettes. But you have to watch it.