Bread measures 95°C in centre but seems underbaked?
Having some issues with the centre of my sourdough being underbaked. I use the 1-2-3 ingredient method so dough is just over 70% hydration, stretched and folded over 4 hours, then goes in the fridge over night. It gets another ~3 hours at room temp in the morning before baking on a pizza stone, preheated for ~45 mins at 250°C. After 35 mins the centre measures about 95°C, I then waited for about an hour before slicing into it. Two possible problems/solutions I can see:
- Preheat the oven for longer.
- Let the bread cool completely before slicing.
Is there anything else that might be causing the bread to be underbaked?