Most of my breads have a translucent looking crumb. They  are done...I use a thermometer and only take most out after 200 to 205. I am assuming that is normal?

Hi, Eli. 

Pretty loaves! 

The crackling crust is highly desired! I have read it's a sign of a well-baked loaf. I've seldom achieved it myself.  

Tell us more about how you baked that loaf - Did you use a stone? How did you humidify the oven and for how long? Oven temperature? How did you decide when to take the loaves out?  

David

Hi DMSnyder,

Thank you! I thought I had done something wrong with the crackling. Although, I have had this happen to my baguettes too. The loaf proofed the last time for about 45 minutes (should have been 60-90)(preheated the oven to 495F ) I gently misted the loaves, placed on a preheated large pizza stone, sprayed oven floor with heavy mist every 30 seconds trying to spray in with the door just cracked about 2 inches. First 4 minutes. Spray the floor. After 8 minutes move the oven temp to 450F rotated the bread 180 degrees. Bake 15 minutes and rotate 180 degrees again. Cook 15 minutes till internal temp reaches 200. (When I tapped on the bread it also felt really hard to the touch and made a thud!)

That is about it. Maybe I can do it again. My sourdough baguettes have done it a couple of times. I thought I was doing it wrong.

Thanks for the kudos.

Eli

I have been baking bread for several years but have a lot to learn. My favorite recipe uses only unbleached, white bread flour, yeast, water and salt. I start with a poolish and leave it on the kitchen counter overnight. I make two loaves at a time. There are two rises before forming the batards and approximately a 30 minute rise after forming. I put a cup of hot water into a pan beneath the baking stone and spray water into the oven and onto the loaves several times at the beginning. I bake for 25-30 minutes. I always have loaves that crackle as they cool. This is the first time I've heard that this is supposed to happen. I don't know why it happens. It just does! I guess I should be pleased about it.

 Ray in Tulsa

Hi, Eli. 

You mentioned that you delay baking briefly, after scoring. I wonder if allowing the surface of the loaves to dry a little before baking, then spraying them makes a difference in the crust. I generally uncover my loaves right before scoring and put them in the oven immediately.

David

I would love to be in the kitchen when those were baking.. They must have smelled wonderful. Before I saw the others comments, I was going to say they looked perfect. It has been so long since I have baked bread. Although I come in often to read about others experiences and am trying to be prepared when I begin to bake again. I am usually just so busy and also have arthritis. I have been reading about making breads without wheat. I think I am allergic. I have been on a rice solution diet omiting wheat. Then I ate some and became congested.  

Stacey~