Originally Posted by JoeV
I also don't think you're baking the loaf long enough. At 350 F you should be around 50-60 minutes of bake time. I use a thermometer and check my bread to insure it's 200F at the center of the loaf before removing it from the oven. You can also remove the loaf from the pan and thump the bottom of the loaf. It should sound hollow when fully baked.
Hope you don't mind another question.....would that baking time be for one loaf? And also, my oven is fan forced so do you think that reduces baking time? I bake my bread (one loaf at a time) at around 350F (160C fan forced), and it comes out cooked, and it sounds hollow when I tap it.
I had a similar result to DougBrown with the airy centre, but I only do two risings (one in bowl, second in pan), but I added more yeast....I think that was the culprit so I might go back to 2tsp yeast for my 500g flour (1.1 lb).
Anyhoo, sorry to crash the thread but it was interesting to read it and hopefully I can also resolve my texture problem (which has only started happening the last few loaves). Otherwise my bread is great, I think I'm just adding too much yeast.