June 19, 2014 - 5:44pm
Raw bread!!!
Is there a way to save a 70% baked bread? I baked 3 french country batards 2 days ago. They came out with almost burnt bottom but pale top. When cut into one of it..it's gummy. Is there anyway to save them? May be freeze then bake in a hot oven again? Advice please..
Sylvia
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in the microwave. The waves head straight for the moisture. Try for about 4 to 5 min per loaf and then let it cool completely before cutting into cubes to feed to the fish.
:)
Our rabbits would also enjoy them as croutons in their dandelion salad
I would put the baguettes back in the oven and bake at 200-F until the internal temperature reaches 200-F. This should not cause any more significant darkening of the crust.
Thank you Mini and Antilope. So i will try both..one in the microwave and another in oven.. will let you know the out come ;)
The one above, 3 mins in Microwave then 20mins in the oven at 200C. Don't change a thing. Good for fish and rabbits.. I think it's under proofed to begin with..just too many errors.
Then the one below in the oven for 25mins at 200C. This I think it's ok.. It has thinker crust and taste great as a french toast.
Well, note to self..always double check on the temperature dial. The breads were all baked on a bottom heat.
Great weekend everyone. Hope you pull out much better bread then mine.