I pretty much made a serious boo boo and would be curious to know technically why. I always use a very basic recipe for bread. No measuring other than the yeast packet and the water but basically just keep tossing in seeds, sunflour, flax, pumpkin, blah blah and then WW flour until it stops clinging to the bowl and wraps around the hook.
It always has worked out perfectly but I went to the whole foods store near my place and bought a TON of seeds. I think I went a little overboard. I added way too much. The loaf would have turned out like a brick but I said what the heck, more seeds can not be bad so I threw in the kitchen sink.
I did not put enough flour in I guess as it did not stick to the hook as my bowl was so full it would have wrapped itself around the whole kitchenaid if I let it climb up so I just scraped it, let it rise and it hardly rose at all and then when I baked it, it rose a bit but it was hard as a rock and when the regular time I cook it, 10 mins on 400 and then 20 on 350 came about I took it out and it was still goo inside.
Then I cut the whole thing in half, separated them and put one half in its own pan and left it to bake a while longer, took them out, cut them in half again and it was still not cooked through so now I had 4 chunks, I am telling you it was amateur hour.
Technically where did I go wrong here other than not using a recipe? I have never had a loaf flop that badly before. My guess is that I did not have enough flour in the mix to rise or basically bake. The bread was awful, hard as a rock and the inside was like cement. (I still ate it now of course! waste not want not! hehe) but that is about it right?
If I had taken a temp reading inside obviously it would have not been hot enough so I should have kept it in longer. I do not have this temp probe so I might have to go buy one but any idea what the idea temp center of bread should be before you haul it out?
Head hung in shame!