May 3, 2007 - 2:10am
Underbaked Bread
My otherwise great tasting and beautiful crust bread was underdone. I took it out because I didn't wan the crust too dark. I tried putting it back in the oven, but it didn't work. What's the solution for this? I used "My Daily Bread" recipe.
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Personally, I almost always use a thermometer to tell if my bread is done dark crust or not if internal temp is not high enough it's not gonna be done inside. I saw a guide somewhere once (here mabye??) showing internal temps for different types of breads but generally if you stay around 200-210F for white breads you will do o.k..
At the top of THIS posting.
http://www.thefreshloaf.com/node/9/best-seven-bucks-youll-ever-spend
what I use to avoid over browning. If you've obtained the color you want, but your internal temp is lacking, just tent a piece of foil over your loaf.
Thank you for all the fine tips and advice. I'm baking the same bread again this weekend and hopefully it'd turn our perfect. I love all those lovely bread pictures on this site and they are really an inspiration for me to bake breads often.