I have this bread recipe that comes out really, really good most of the time, but sometimes it turns out a little sticky in the middle. I'm preparing it the same as I always have, so I'm a little confused. Can anyone come up with an answer to this?! Thanks!!
Gooey Bread?! Ugh...
- Thread starter timtim
- Start date
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Mimizkitchen
Head Chef
GotGarlic
Chef Extraordinaire
I had that problem until I started measuring the temperature of the water with an instant-read thermometer. I think my water was too cold, so the yeast didn't get as active, so the bread didn't bake completely. I haven't had that problem since I started doing that. HTH.
justplainbill
Executive Chef
I bake freeform bread in a well (1 hour) preheated oven at 450F on a 3/4" thick baking stone. Complete oven spring and dough set takes 25 to 35 minutes and total baking time ranges from 45 to 65 minutes for loaves ranging in finished weight from 12 to 40 ounces. Round loaves take longer to bake than elongated loaves.
Weight of baked bread seems to run about 70 to 75% of the raw dough.
Weight of baked bread seems to run about 70 to 75% of the raw dough.
