The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

my bread looks great, but when i cut it it is to dense and moist

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tinustime's picture
tinustime

my bread looks great, but when i cut it it is to dense and moist

I get the perfect looking baguettes and pan de campagne, but when i slice them they are just still thick and moist in the middle.  Is my oven to hot?   Am I  slicing and eating them too soon?  Am i giving it too much steam.  I mean the outside is picture perfect, but the inside looks like a par baked roll, they taste killer, but why so dense or am i just remembering that they should be lighter and fluffier. 

JohnnyX's picture
JohnnyX

From what I have read you should make sure you bake your bread until the inside temp is at least 205 degrees F, and let it cool for at least 2 hours minimum before slicing. Hope this helps.

Joe Fisher's picture
Joe Fisher

Pan de campagne is one of my favorites. They should be light on the inside. Not fluffly like white bread, but open crumb and chewy. Like:


 

You'll have to answer a few questions for a good crumb diagnosis (as opposed to a crummy diagnosis!)

How hot is your oven? I start my bake at 500F, then reduce to 450F .

Are you baking on a stone?

How long do you knead the dough?

Are you getting good rises out of the dough?

How wet is the dough after kneading? Like this (ciabatta):

Or this:

-Joe

 

tinustime's picture
tinustime

it looks more like the second pic..   i start at 450 for 30 minutes then take it out. Yes i bake on a stone.  Crumb is dense and moist. I think I have been taking it out too early and not letting it sit.. But that is hard when the wife smells bread baking and is ready with butter.. LOL.  Im trying again this weekend..  I will keep updating

 

Joe Fisher's picture
Joe Fisher

It is possible you're not baking the bread long enough. Try another 10 minutes and see what happens. I usually end up baking for 20 minutes, rotating the loaves if they're not baking evenly, then baking for another 15-25. I use an instant-read thermometer to check the center temperature of the loaves.

It also sounds similar to the times when I didn't get a good second rise.  The interior ends up dense, moist and chewy.  Are your shaped loaves almost doubling in size while proofing? 

You can also "thump" the bottom of the loaves to hear if they sound hollow.

Good luck!

 

-Joe

Paddyscake's picture
Paddyscake

Joe, as always great bread..crumb, crust, appearance and the taste has got to be great. The Ciabatta..looks daunting..yikes, slack dough supreme..all that flour for folding scares me. I can't imagine trying to handle, fold, shape without disaster!  Is that cutting board your design?

Joe Fisher's picture
Joe Fisher

Handling the ciabatta is easier than you think.  Just be sure to keep things well-floured, including your hands.  Give it a try :)

 

I wish the board was my design!  It's a bamboo board my wife picked up.  I still haven't gotten around to making cutting boards yet.  They're on my project list.  Right behind the jewelry box I have to make, the baby rattles, the poker table...the list goes on :)

 

-Joe