can anyone help me, when i've baked my bread although it tastes nice it's very doughy. Can you tell me where I'm going wrong.
Do you take the temperature before you pull it out? It should be about 200-205 degrees in the very middle. Make sure you don't push the thermometer too close to the bottom of the loaf when you stick it in or you'll be measuring the bottom of the pan, which is much hotter.
Don't cut into the bread until it's cooled, maybe an hour or two. It acutally continues to cook during this time.