Evenly baking large peasant loaves
Hi, Folks~ I'm new to the group and look forward to learning from the masters!
My question is, has anybody ever tried using a cake nail to ensure that the center of a large peasant loaf gets cooked through? I make a two pound cranberry cinnamon loaf for Christmas which tasted great, but was a bit underdone in the center. This was partially due to the size, and also because I had plumped the dried cranberries which added a bit too much moisture, I think.
Would using a cake nail to heat the core work? Any ideas would be welcomed. Thanks very much!