Doughy and "heavy" bread
I don't know why my breads are doughy in the center, and heavy after baking. I've had it happen on 2-3 different recipes.
After a few hours it doesn't seem doughy, but still has a heavy feel to it.
Recipe was hokkaido milk loaf , with addition of fruit puree as a replacement for part water. I usually add butter when gluten is almost developed. I have more photos, but they're not too clear.
- Room temp- 71 F.
- Flour- Taiwanese bread flour/ high gluten flour
- DDT- ~82
- 1st Proof - 1 1/2 hr
- 2nd Proof - Shaped then retarded, left on counter next day for 2 hours.
- Bake in Pullman pan at 180 C @ 40-50 minutes
Thanks in advance