The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Texture

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luckyz's picture
luckyz

Texture

I made a loaf of bread this morning and when I took it out to test it for doneness it did sound hollow which is a sign of doneness but I did notice as it cooled it turned a bit soft, mainly on the bottom and sides. Is this normal ? Also how soft is too soft ?

thanks, chrissy

Juergen Krauss's picture
Juergen Krauss

It all depends on your recipe, your oven, temperatures and baking times, freestanding or tinned, steamed or not, baking stone or not ...

With a little bit more info I am sure a lot of folks here will come over with great advise.

Happy Baking,

Jürgen

 

luckyz's picture
luckyz

My recipe says to bake for 35 min- 50 min, but I feel it gets a little too done at a full 35min. I bake at 400 degrees, cooked in a loaf pan until the last 5 min. or so then transfer the loaf to baking stone to crisp. And I do steam it as well. Any advice ?

Juergen Krauss's picture
Juergen Krauss

is quite low for a French style bread, but can be OK for enriched breads. Do you use any fat, oil, milk, sugar in your recipe?

Do you have a photo?

gmagmabaking2's picture
gmagmabaking2

It can sound hollow and not be the required 190 degrees inside required to be really done baking.  If you do not have an instant thermometer, it is time to get one... I find my breads sound hollow at about 120 degrees then I usually have to tent them with foil to keep the crusts from getting too dark while I bake them another 10-15 minutes to reach 190 degrees

 

luckyz's picture
luckyz

I couldnt get the uploader to load any of my pictures so, to answer your questions, I do use some sugar and the recipe is a whole wheat loaf not french bread. Also I do plan on buying a thermometer just havent got around to it yet. Is it possible if I want the bread  a little firmer, to place the loaf back on the baking stone, cover the top as you said, and bake it a few more min.'s ?