The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Uncooked center

z3r01's picture

Uncooked center

Hello all, I've been searching for bread recipes and found a few I like but the problem is that the center comes out uncooked at times , I follow recipe to the exact and still :-( 

my latest found online is 

20oz flour (I'm using King Arthur bread flour)

12oz water

2tsp salt

1tsp active dry yeast

I knead in my kitchen aid mixer , I let rise for 1hr or so

I shape into baguette 

let rise for 30-40 mminutes 

oven preheated for 30 minutes at 450

and give it a nice bake for 30-49 or until nice and golden 


embth's picture

There are two tools which I find to be very helpful in my kitchen.   An instant read thermometer and a digital scale.

The thermometer would allow you to check the internal temperature of the loaf when it looks to be done.  Sometimes you will find 

that you need to leave it in the oven another few minutes until that thermometer reads at least 185 degrees F.

The scale is helpful in weighing the loaves when shaping (as well as the ingredients as you mix) so that your loaves are uniform in size and finish baking at the same time.

You can find simple thermometers for less than $10.  A good scale will be a bigger investment.

Happy baking!   embth

nicodvb's picture

I learned that ovens lie, almost always. Check the temperature it reaches with an oven thermometer, or maybe two:)

z3r01's picture

I think you are right I am definitely going to look into purchasing an oven thermometer to accurately get my readings thank you

z3r01's picture

Thank you for the most generous reply. I currently own a scale with bakers percentage, And Measures a 10th of a gram or hundredths not sure but a thermometer I do not have

pmccool's picture

particularly the temperature, it seems as though your final proof after shaping might be somewhat short.  How much has the dough expanded in that time?  If you press it gently, does it feel full of bubbles or is it still quite firm?

Are you baking on a stone?  If you are not, having a preheated stone would drive some additional expansion and, potentially, more thorough cooking of the loaf all the way to the center.

If you are shaping all of the dough into a single loaf, you have a fairly thick batard instead of a skinny baguette.  If your bake time is as short as 30 minutes, the bread might very well be under-cooked even if your oven truly is at 450F.

Some ideas to consider.


z3r01's picture

in yesterday's final rise I did not see that much significant change in size. it didn't double but the rise was not as much as I wanted. I think this might be my problem I usually let it rise for about 30 to 45 minutes. Today I shall set the final rise to an hour just to investigate if this is my problem also I will look into getting a thermometer to check my oven temps. Thanks

dabrownman's picture

I don't use my instant read thermometer to make sure the center of the loaf is baked to 205 F,  I run the risk of over baking or underbaking it regardless of what the oven temperture is or how the bread looks on the outside.

Instant read themometers are very inexpensive and one of the must haves if bread baking.  An oven thermometer is needed to calibrate your oven temp too, so you know that youa re baking at the right temperatures.

Happy baking!

z3r01's picture

I am definitely considering in getting one of those thermometers today thank you

z3r01's picture

Today I shall post some pictures if permitted on my final test of today. Today's recipe is 2 and 1/2 cups of all-purpose flour 1 tablespoon yeast 1 teaspoon of salt 1 tablespoon of sugar 1 cup of water. I kneaded gone dough for about 8 to 9 minutes by hand instead of using my kitchen aid mixer. The first rise was exactly one hour and the final rise I set a little longer than 45 minutes that I usually do. My oven temperature this time was set to 350°

Laurentius's picture

 Hi Z,

Instead of being obsessed with proofing time, why don't you do visual and feel observation tests, since time alone is not the final factor of a properly proofed dough?