"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Yeast Breads, Rolls & Braids
Reply
 
Thread Tools Display Modes
 
Old 05-25-2010, 08:13 PM   #1
Assistant Cook
 
Join Date: May 2010
Posts: 1
Gooey Bread?! Ugh...

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!!

__________________

__________________
timtim is offline   Reply With Quote
Old 05-25-2010, 08:16 PM   #2
Head Chef
 
Mimizkitchen's Avatar
 
Join Date: Apr 2010
Location: Florida
Posts: 1,607
Quote:
Originally Posted by timtim View Post
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!!
The answer is maybe where you live and the change of weather...
__________________

__________________
A woman is like a tea bag, you never no how strong she is until you put her in hot water...
Mimizkitchen is offline   Reply With Quote
Old 05-26-2010, 10:29 AM   #3
Senior Cook
 
Join Date: Apr 2006
Location: japan
Posts: 462
sticky as in undercooked???
__________________
let me make sure that wine's ok before i use it.
philso is offline   Reply With Quote
Old 05-26-2010, 06:59 PM   #4
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,923
Quote:
Originally Posted by timtim View Post
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!!
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.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 05-27-2010, 06:48 AM   #5
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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.
__________________
justplainbill is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:27 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.