Bread not cooking all the way through?
I am cooking it at 400 degrees for 15 minutes and it looks great on top, but when I let it cool and then go to cut it, it's all soft and doughy in the middle. I am loving having homemade bread, but having it not done is so frustrating and making me think of going back to store bought :(
Re: Bread not cooking all the way through?
I heard a great tip somewhere...probably Alton Brown.....
Bread is generally done when the internal temperature reaches about 206 degrees F. I have a thermometer that I use in meats and such, it reads quickly and is easy to stab into a loaf and has saved my loaves so much because I used to do the same thing!
Maybe try backing the heat down to 350 and cook at least another 15 min. I usually cook everything at 350 to keep my tops from burning and most loaves have to cook at least 40 min or so. Rolls can cook about 15-20 min, or maybe small loaves.
But I'd try the thermometer if you have one or find the use for one. Mine's been a lifesaver....I don't have to guess anymore if my chicken is done, bread is baked well, etc. It was well worth the $15. Here's the one I got http://tinyurl.com/6j249m
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