The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Undone Crumb

blackhorse16a's picture
blackhorse16a

Undone Crumb

I’m having a problem with undone inside with very done crust. I’ve been baking PR’s basic sourdough formula and using dmsnyder’s steaming method. For my last and best effort, I pre-heated for and hour up to 515º (by thermometer), pre steamed, then inserted dough and lowered temp to 450º. I used convection bake. The crust was quite brown at about 30 minutes, but the internal temp was only 165º. I went another 3 min., as more would have totally ruined the crust. Got it up to about 185. My sense is to use an even lower temp. What do you think?

BH

Mini Oven's picture
Mini Oven

I'm a little late, 6 hours ago, sorry.  The best would have been to turn off the convection, cover up the loaf with foil or upsidedown metal bowl and lower the temp to 350°f - 390°F to finish the inside temp.  Another 5 min with the door ajar would crispen it up again.

If you cover your bread in the beginning, you can protect it from the heat and early browning.  Remove cover after about 12-15 minutes, turn down heat and brown the loaf until finished baking.    Another way is to stop using convection.  Most convection ovens tend to preheat faster than an hour, a half hour is usually enough unless you're using a stone.  From normal recipes (without listed convection temps) lower the oven temp by at least 25°F.

The evidence:  Brown crust/raw insides    Indicates the oven heat is too high. 

Go with your senses,

Mini

blackhorse16a's picture
blackhorse16a

 and 25º less temp. Iknow I shouldn't change two things, but patience is not my strong suit. I assume I could use convection for pre-heat then turn it off ?? I am using a stone.

 

BH

blackhorse16a's picture
blackhorse16a

and will take your advice and only change to standard bake, Dan. Seems like there is a whole Zen aspect to this thing.

 

BH

blackhorse16a's picture
blackhorse16a

and the French Bread batards came out very well. I will try the same with the sourdough, but I have a feeling that it will be more of a challenge. I always feels so heavy when it comes out.

 

BH