The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Under Baked Crust Fix After Taken Out Of Oven?

Song Of The Baker's picture
Song Of The Baker

Under Baked Crust Fix After Taken Out Of Oven?

Hey all.  Today I took on quite a challenge as a new home baker.  I told my in-laws, my parents and my wife that I would be bringing freshly baked bread for Thanksgiving dinner (for those Americans that don't know, us wacky Canadians celebrate Thanksgiving this coming Monday).  I just spent the day from 5am, until now, 7pm (and still two more loaves to bake!!) making 4 Tartine Country and 2 fig/walnut sourdough loaves.  I don't know what I was thinking....

Anyway, all of the loaves so far, have come out the way I wanted, except one however, had a tad bit underbaked crust on the side.  It's not horrible, just a bit soft on one side and not the dark brown/black I was going for.  Of course, I placed the next loaf in the oven before I noticed this side being a bit soft.  Is there a good fix for this?  Can I place it back in the oven after it has cooled, at a very high heat for a few minutes just to get the crust a bit more done?

Please help this idiot who took on too much!


cranbo's picture

Sure, you should be able to throw it back in the oven for a bit to color up the crust further. Yes try a high heat, but for a short period of time only. 

hanseata's picture

I have done that with some pale baguettes. But you have to watch it.