The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sandwich Bread Wet in Middle

pfresh85's picture

Sandwich Bread Wet in Middle

I'm not sure if this is the right place to post this, but it seemed like the best fit.

I've been making my own bread for the past two years. I started with a bread machine recipe from a book and then tweaked it a little to my liking. For the most part, it came out just fine from the bread machine. After about a year though, I started disliking the shape of the loaf from the machine (it was very tall but not very wide), and so I began letting the bread machine mix up the dough and then I would fold it, let it rise once more, and then bake it.

The issue I've run into with the last three or four loaves has been that the bread seems to not be done all the way. The crust is browning (sometimes too much for my sons or I's liking) and most of the crumb is coming out fine. It just seems to be at some points near the center (more toward the bottom of the loaf) it is not cooking, as there is still a feeling of almost wet dough there. I am not sure what is causing this part to not cook when the entire rest of the loaf does. I am trying to pin point what might be the cause, so here is the recipe I use and how I've baked it. I apologize in advance that it is not in baker's percentages or anything like that.


10 oz water

1.5 tbs margarine

2 tbs honey

2 cups bread flour

1 cup wheat flour

1 tsp salt

2 tbs non-fat dry milk

2 tbs sugar

1.5 tsp bread machine yeast


I put the ingredients (in that order) into my machine and run it on the dough cycle. After it's done, I take the dough out, roll it on a floured surface, and then fold it and shape it into the loaf. I then put it in the bread pan and let it rise for 45 minutes (until it has basically doubled in size). I heat my oven to 350 degrees, and once the bread is done with its rise, I put it in the oven for about 20-25 minutes (depending on how browned the crust is).


So can anyone see any issues that might be causing the center (toward the bottom) to be not cooking all the way? Is the dough too hydrated? Is the temperature of the oven too low? Am I not cooking it long enough? Any suggestions or help would be appreciated. Thanks in advance.

BreadBro's picture

Simply put, your bread is underbaked. If the crust is browning too fast, you can do one several things.

1. Cover the top with foil when it reaches a darkness level you're comfortable with

2. Lower the temperature of the oven to 325ish and bake longer.

3. Get a thermometer and check the internal temperature of the loaf. It should reach about 190 Farenheit. Let the bread fully cool (1 to 2 hours) before cutting.

pfresh85's picture

Thanks for the suggestions. I did three different things and it seemed to have helped. I split my flour 50/50 between bread flour and whole wheat flour, I lowered the temperature of the oven to 325 and baked for almost 40 minutes, and I used my digital thermometer to check the temperature of the bread every 10 minutes. The loaf came out great. Thanks again for the suggestions.

Antilope's picture

that I usually make. I started adding malt powder to my light wheat loaves and it really adds a nice flavor. Try 1 or 2 Tbsp of regular Ovaltine or Nestles-Carnation Malted Milk powder (not the chocolate flavor) Walmart carries both. I also use buttermilk instead of water, it makes a more tender crumb in the wheat bread. For the ultimate loaf, make a Tangzhong roux from 1/2 cup of water and 3 Tbsp of the bread flour and add it to the wet ingredients before kneading. The roux (a pudding like mix of flour and water heated to 150-F) retains more moisture when the loaf is baked. The loaf will really come out light, tender and will have a longer shelf life. Just make sure your loaf reaches 190-F internal temperature to assure it is done.