Question On Baking Time
Hello all -
just finished a rehab of my starter from a dormant period of 4 months
so this is my second loaf, its been a struggle getting back into the rhythm -
the real issue here is that i seem to always be guessing at baking time. the loaves come out chewy (which i have grown fond of) and even after a long cooling period when i finally them open they still seem to be somewhat moist and tender. even when i used an instant read thermometer i had the same problem.
83% Hydration Loaf
Baking Time break Down
Preheat oven w/ stone @ 500 dF for 30-40 minutes (w/oven thermometer)
Bake at 425 for first 10 minutes
drop to 400 and bake for another ~30 minutes give or take depending on the loaf.
using an instant read thermometer always worried me because it just plunges through the crumb structure. what should i be doing differently?