Sticky on the inside a bit
Hi there. With the knowledge that I am new to baking. I am running into a problem that I have had with every single loaf I've ever made. The crust is wonderful. The taste is good. However, the inside is always a bit too dense and "sticky". It's not wet but I want it drier. How can I get the inside to be a bit drier?
Here is the new bread I made today and love (which I believe came from this site). The same "sticky" thing happened with this one too. The only diference is that I used convection bake at 350 degrees instead of regular bake at 375 degrees because I read on here that many people adjust their temperature.
1 c warm water
1 tbsp active dry yeast
1 c warm buttermilk
1/3 -1/2 c honey, depending on how sweet you like
1/4 c vegetable oil
1 tbsp salt
5 1/2 c ap flour
1/2 c mashed potato
1/2 c brown or white rice flour
Proof yeast in warm water.
Combine ingredients; knead till smooth and springy, 5-10 minutes by hand, adding a little flour only if necessary, dough will be slightly sticky.
Let rise till doubled, 1 1/2-2 hours.
Gently deflate dough, shape into loaves, place into 2 greased loaf pans.
Leave till nicely risen but not over-proofed, 35-45 minutes.
Bake at 375 degrees 45 or 50 minutes till well-browned and bottoms sound hollow when thumped.