The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Inconsistency in crust vs. inside...maybe an altitude thing?

CinnamonGirlMT's picture
CinnamonGirlMT

Inconsistency in crust vs. inside...maybe an altitude thing?

I am a pretty new baker so still figuring out many, many things! My most recent challenge is that many things I try are baking noticeably faster on the outside than on the inside, so I end up with burnt crusts and raw dough inside. So far I have run into this while trying to do sandwich bread, english muffin bread and soda bread.

I initially guessed incorrect oven temp, but after getting an oven thermometer and several tests, it has been within 5-10 degrees of the temp setting each time.

I live at about 5300 feet so altitude issues was my next guess? I try my best to adjust recipes as needed for altitude but maybe I am missing something?

Thoughts or other suggestions?

Thanks!

cgmeyer2's picture
cgmeyer2

i'm sure many people on this site can help you. you can also go to www.kingarthurflour.com or google altitude baking issues. KAF is a great resource also.

hope this helps

claudia

CinnamonGirlMT's picture
CinnamonGirlMT

Thank you!