Doughy bread that lacks rise
Oh dear, newbie here! New to the forum anyway, but have been trying to make bread for about a year, and asidefrom the odd fluke, I just never seem to get that perfect loaf.
The two problems I always have are a lack of rise once put in the oven - in fact, sometimes my loaves collapse, and the bread seems awfully doughy. I've tried a number of different approaches but never seem to have really got to the bottom of it.
We have just had a new oven as we had a fan one and I thought that was the problem as the bread seemed to be burning outside and not cooking inside, but I've made about eight loaves in the new conventional oven and at least two have been doughy still.
I thought I'd ask the experts!! X