The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Underbaked Bread

zumnoor's picture
zumnoor

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.

JIP's picture
JIP

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..

Darkstar's picture
Darkstar
Paddyscake's picture
Paddyscake

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.

zumnoor's picture
zumnoor

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.