The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread Problem

mickydripping's picture

Bread Problem

Can anyone help me please, just started baking my own bread, can you tell me why the inside is quite doughy.



thomaschacon's picture
thomaschacon (not verified)

It depends on the bread, of course, but you generally want to bake bread until the internal temperature reaches 200-210 degrees F. If you don't bake it long enough, it doesn't get hot enough in the center, so doesn't fully bake.

Did you remove the loaf from the oven because the crust was getting too dark, because you didn't want it to burn? If so, try lowering the baking temperature and increasing the bake time. You can use an instant-read thermometer to check the internal temperature. If it isn't at least 200 F, bake it some more.

Ambimom's picture

I agree with thomaschacon. You need to buy an instant read thermometer. They range in price from a few dollars to almost $100 but they all do the same thing. Stick the probe into the center and don't stop baking until it reaches at least 200F.

Also bake bread at relatively high temperature. My typical is 425F for 40-45 minutes for a standard loaf but each oven is different so you will have to experiment with your oven.

amolitor's picture

I don't use a thermometer, I bake it pretty hot and pretty long, and then I tap the bottom of the loaf. It should sound hollow, basically, like a drum.

thomaschacon's picture
thomaschacon (not verified)

I think the "thump" test is useful if you're familiar with the bread you're baking. You know what it should look like, feel like, smell like, sound like (when "thumped").

I don't think it's helpful for testing doneness in loaves with which you have no familiarity.

taurus430's picture

your bread? On a stone, pan or in a dutch oven? I agree with thomaschacon to check the internal temp, between 200-210 deg. Always let bread cool down for 1-2 hrs after it's baked as that could ruin a loaf, cutting into hot bread. Bread continues cooking after it is removed from the oven.


ahhsugar's picture

tapping and talking method.  First I tap it to check the sound.  Then, I put it on a cooling rack and wait to see if it starts "talking" to me.  If it does, then it's ready.  Really.  It talks.  :)    Okay.  Perhaps it doesn't speak "English", but it crackles.  Oh dear.  Maybe I'm eating too much bread.  lol


(and, yes ... it is very important to let it rest at the very minimum 1 hour prior to slicing into it).