Oven loss - bread is well baked
Oven loss - is this a correct term for weight loss of dough by the end of baking process.
I am trying to determine when my bread is well baked. Crust has good colour, sound is hollow but still underbaked.
I read that you can check the weight of a loaf before and after the baking and the difference should be certain percent.
For french bread - 25%
for others - 10%.
I bake until the crust is deep brown and I get 12 % of weight loss at most.
My recipe is 69 % hydration .