My oven baked takes 1.5 cycles to toast - What's wrong?
I've been baking sourdough and Italian loaves for 5 years now and enjoying the fresh bread.
One thing I've noticed however is that it takes 1.5 cycles approximately to equal what store bought or bakery bread toasts in one normal cycle.
The first thing that comes to mind is that maybe it's not all the way done. It's not doughy however and it has baked 45 minutes (10m at 450F and 35m at 350) for 6" round boules. Also, it's not dense. I would say it's not quite as airy as commercial bread but it's very very close.
Curious if anyone has any ideas what the problem could be.