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Submitted by sadears on January 31, 2007 - 3:42pm

NEED HELP QUICK!!! --- too late

I have two loaves in the oven.  I started at 30 minutes at 400.  It has now been 50 minutes, internal temp 165.  I've turned off the oven, the bread still inside.  The outsides look good.  Here's the before (after 30 minutes) and after (after 50 minutes).  I've just now taken them out of the oven to cool.

 

This is after 50 minutes:

Steph

‹ Marble rye failure Starter not rising? ›
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Submitted by Jeffrey on January 31, 2007 - 9:21pm.

Really Nice Bread

Your doing so good Steph

Submitted by jm_chng on February 1, 2007 - 6:13am.

So what's the question

So what's the question Steph? Did you plan to take the loaves out when the internal temp was 165?

Jim

Submitted by sadears on February 1, 2007 - 6:36pm.

Jim, I was hoping

someone would tell me quickly whether I should turn up the temp, take them out, or leave them in.  But, I had to take action.  I did take them out at 165 when I took the last pics.  I didn't preheat this time, but used a higher heat (usually do 350F).  Not sure if I should leave it at 350 for longer or 450 for less time.  Mmm.  Anyway, I took them out because I was afraid I'd burn the top.  Luckily, and I don't know why, they tasted pretty good.  I tasted one last night, then took the other to my sister today for lunch.  Went great with tomato soup ;-D.

 

Here's a question....I thought they should have risen more, but my sister thought they were just fine, saying that when you buy rye in the store, the loaves are smaller than regular white/wheat bread.

 

We looked in her book about baking at high altitudes and it says to let bread rise twice before shaping/last rise.  I'll try that next time (tomorrow).  Looking at 4-8 inches of snow tonight and tomorrow with blizzard conditions, so you know I won't be going anywhere.  Why not bake bread? ;-D

 

Steph

Submitted by jm_chng on February 2, 2007 - 6:28am.

Burn

Hi Steph,
I bake everything at gas mark 6 I think that's about 425F. I *always* make sure that the internal temp is at least 200/ 93C before I take them out. This is to make sure the crumb is how I like it. If you are afraid that they will burn and the internal temp is still quite low put some foil over them or turn the oven down or both. This will work.
How were they later? Oh, if you're going to use the baking stone you really need to preheat the oven. Try it without the baking stone. For me baking stones, slashing and spraying are like painting your nails before you go out, not that I do that you understand, : -) but you wouldn't paint your nails til you'd had a bath and got your clothes ready and done your hair. Do you see where I'm coming from. It's the last thing to worry about on the road to good bread. Get the foundations in place first.
Good starter,
Good hydration,
Good dough handling,
Good shaping,
Good fermentation time,
Good temperature.
These are your foundations. Then what you shape it to what flavourings you put in it, how you slash it, baking on a tone. These are the dressings.
In computing they used to say. 'Garbage in, garbage out.' It think you can apply the same rule to baking and the oven. I am not suggesting for one second that your bread is garbage, : -) No, it looks very nice.

Jim

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