November 16, 2010 - 7:21pm
doughy crumb
Help!
My breads seem to be universally coming out a bit doughy every time. I am paying attention to time and I am taking their temp with a polder instant read thermometer! I"m confused. I let them sit out on the cooling rack for a least an hour, often more, but they still just seem slightly underbaked. I"m cooking to around 205 degrees. what is too high? what should I do or try to remedy this? I am baking on a stone too, with about 1 cup of steam
thanks,
emily