The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Just a quick question.....

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geno4952's picture
geno4952

Just a quick question.....

As a newbie to this bread baking addiction I have a question. If I am baking bread in a breadpan how do I thump the loaf on the bottom to see if it sounds hollow??? Maybe it's just me but it sounds like it may be a bit difficult considering the loaf is in a steel or glass container and the bottom is inaccessible without taking the bread out of the pan. Wouldn't taking the bread out of the pan pose problems? Any advice will be greatfully accepted.


Geno

rainwater's picture
rainwater

thump the top of the loaf to see if it sounds hollow...... or you can stick a food thermometer in the bread to see if it registers around 200 degrees....the thermometers are not expensive.....

dlt123's picture
dlt123

All April Fooling aside... This is the best way to tell if your bread is done.  For those who don't use a Digital Thermometer, I agree with rainwater and strongly suggest getting one. 


Before I got mine, my bread would always come out either not done enough, or way overdone and dry.


Since I've gotten my Thermometer my breads have been very moist, soft and cooked to perfection.


Happy April Fools Day,


Dennis

---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ----


Belief has no affect on reality.

My Website: http://www.roadtobetterliving.com

jemar's picture
jemar

If the bread is baked enough it should drop out of the pan easily, it might not be fully baked but it can then be put back in the oven on its' side or upside down to fully bake it. This has always worked for me , I hope it works for you!I

dlt123's picture
dlt123

Geno, I had the same problem or question as you until I figured out a way to test my breads for doneness...


To see if my bread is ready I give it MY "Thump" test... Now,  you'll need to make sure you have two good pot holders to do this... You don't want to burn your hands...


Take the bread out of the oven using the pot holders and hold the pan on each end.  Now, invert the pan and "lightly" shake it until the bread falls to the floor.  Listen VERY carefully to the sound it makes when it hits the floor. 


If the sound is in the lower octives of Thump, then it's done, BUT if the sound it makes resembles a "splat", then it's not done.  Simply pick the bread up off the floor and brush off any dirt that has attached to the top or sides of the loaf and place it back in the pan then back into the oven again.


Keep doing this again every 5 minutes to make sure you don't over bake your loaf and when the sound resembles a low pitched "Thump" when it hits the floor, your done...


Be sure to cool for 20 minutes before cutting your bread, then cut yourself a nice think slice and butter away.  Ummmm.


Hope this helps,    ;)


Dennis


---- ---- ---- ---- ---- ---- ---- ---- ----
Belief has no affect on reality.

My Website: http://www.roadtobetterliving.com

geno4952's picture
geno4952

Dennis,


I tried that on my first loaf but I had trouble because it wasn't anywhere near done and I  it was stuck to the floor so tightly I couldn't get it off. It absolutely ruined my day. Thanks for the advice anyway, it is appreciated :)


 


Geno

dlt123's picture
dlt123

Yeah, that's why I've evolved to using a Digital Thermometer...  Hope your future loaves turn out better...  :)


Hope you had a nice April Fools day.


Dennis


---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ----
Belief has no affect on reality.

My Website: http://www.roadtobetterliving.com

Jw's picture
Jw

as I did not know what the right sound would be, I used the push a long knitting needle in the bread for a couple of times. When they were traces of dough on the needle, the bread needed more time. After I while I knew what kind of sound I was looking for.


Sometimes I just take it out of the breadpan and turn the oven off (but leave the bread it). I figure the temperatue will stay high for 10 minutes.


Hope this helps. Cheers, Jw.


 

Broc's picture
Broc

Agree with the digital thermometer test --


 


You can depan the bread between 200F and 205F... Insert the thermometer into the underside of the bread, so the moisture doesn't escape out the top.


 


~ B