Help - wet bread
I have used the boule recipe at least 10 times now and never succeeded in getting a loaf that doesn't feel wet in the center. The crust is beautiful and the bread is delicious, but the bread always feels wet.
I have tried letting the dough rest longer before baking, cooking at a lower temperature for a longer period, using a baking stone, using a regular heavy baking sheet, placing the oven rack at different levels--nothing works.
I know my oven temp is fine because others breads that I bake come out perfect.
I really love the crusty boule, but am getting very discouraged about getting it right. Any ideas?
By the way, love The Fresh Loaf web site.