The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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oven temps?

April 15, 2008 - 9:10pm -- bakebakebake

Hi again,
I posted a couple days ago when I was having trouble getting my 1st seed culture to come together.. Well, I finally got it to hold its rise and made the barm (starter- I'm using BBA). Today I took it out of the fridge and made a loaf.. It turned out very, very dense and never did get to 205 degrees.. in fact the crust is almost impossible up cut through without a chisel and the very middle is pretty raw..

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