The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Recipe Revision

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Leamlass's picture
Leamlass

Sourdough Recipe Revision

I have been experimenting with a sourdough recipe that usually turns out superb, but this time the bread turned out a little too moist inside.  I realize there could be several reasons for this, but someone give me some ideas anyway ?

It calls for 50g of whole wheat flour which I subbed 50g of UK Allison's Grain Flour (which I bought while in the UK last year.) It's wonerful flour. This would be the only change to the recipe that I made.

Thanks, Linda.

Ford's picture
Ford

The bread could be underdone.  Test after baking with an "instant-read" thermometer.  It should read 190° to 200°F (88°to 93°C).  Lacking a thermometer you can try the thump test.  Thump the bottom of the loaf with your thumb; it should sound hollow.  Do not cut the bread before it cools.

Don't forget to check your oven temperature.  The temperature of many ovens is not the same as the point to which it was set.

Ford

Leamlass's picture
Leamlass

Thank you for your input Ford, it's appreciated.