Why is my loaf weak in the center?
Hi there all! I've been having some problems with my loaves. Previously I had been making bread using Richard Bertinet's recipes and producing great bread. Then I changed my oven as my old one was basically a big grill (only had a heating element at the top). I also got hold of some of Peter Reinhardt's books and began baking some of his whole grain breads. Using the 100% Whole Wheat Hearth recipe from Artisan Breads Everyday, I have baked the bread both in tins and direct on the stone. I have had some other issues with the risse and oven spring, but the biggest problem is that the loaves are weak in the centre.
The crumb looks fine, no huge holes, but the bread feels weak at best, and crumbles and tears on cutting at worst. Spreading butter on the bread is all but impossible, unless toasted. With my last batch I followed the recipe one-to-one (although scaled up) and made three loaves which I formed in three different ways. All three had the same problem.
So what now? I've considered that the loaves may need to be baked longer or hotter or both, although the bread tastes baked but has no strength. Could it be caused by hotspots (or lack thereof) in my oven meaning I need to rotate more often (or at all)? Could the flour be a cause?
As a side note to anyone living in Germany, I'd like to ask what brand(s) of flour people use and have success with.
And perhaps suggest a mobile-friendly/ tapatalk version of the site? I hardly use the computer now what with these smartphone thingies :)