The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello, good evening and welcome

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DaveS's picture
DaveS

Hello, good evening and welcome

Hi everyone.


I'm here to learn a bit more about bread. I've been baking my own for about five years now, using hand-kneading rather than a machine. I've recently bought a flour mill (Schnitzer Pico) and am making flour which is kind of 3 parts wheat to 2 parts rye to one part spelt.


My recipe is dead simple -- flour, yeast, salt and water.  I use a teaspoon of dried yeast per 1500g of flour and a teaspoon of salt per 500g. I don't really measure the water -- just add it to suit, making a dough that is fairly sticky.


I've also recently been adding some dough improver to get it to rise a little better, due to the lack of gluten in the rye.


Anyway, it's lovely. Turns out wih a great flavour and good texture.


My only problem is that it is quite often undercooked in the middle.


I make it into buns, each about 80g in size. Then cook 6 of these on a sheet in an oven pre-heated to 200C or so. I do that for 15 - 20 minutes, until the crust gets a good  colour on it, but still the inside seems slightly under-done and a bread knife gets sticky residue on it.


Any suggestions?

Comments

fancypantalons's picture
fancypantalons

First, a question: Are you, by chance, cutting into your bread before it's fully cooled?

Second, a suggestion: Get yourself a thermometer. For enriched breads, just bake until the center is >190F. For lean breads (ie, artisanal stuff), bake unti lthe center is >205F. Voila, no more undercooked bread!