Baked On the Outside, Wet in the Middle

[obillo]

Many folks have taken up bread-baking during the pandemic, and many of the give me loaves in return for the jam I give them.
However, a lot of these loaves are unduly wet inside--wet enough to smear my knife with a broad, sticky strip of uncooked dough.
What's the problem: too short a rise? too short a bake? wrong temp in the oven?

 

[Andy M.]

I'd guess that if the bread is properly cooked on the outside and not in the middle, the oven temperature is too high.

 

[Aunt Bea]

Another possibility is too much or too little time for the final rise before baking.

The folks at King Arthur are a good source of information, tips, techniques, recipes, etc…

Tips and Techniques | King Arthur Baking

www.kingarthurbaking.com

 

[medtran49]

I'd guess that if the bread is properly cooked on the outside and not in the middle, the oven temperature is too high.

That's what I would think.

Any problems baking anything else? I know my oven temp is off but the process to recalibrate is a PITA so I just adjust when I set the temperature.

 

[blissful]

I bake in a consistent sized nordic ware large aluminum loaf pans. If my dough is on the wet side, then I have to bake it longer. Another adjustment is to knead more flour into it before putting it into the pan.
I do both. I make sure the dough is dry enough before putting it in the loaf pan. I bake at 350 deg F. If I bake to 35 minutes it might be too wet inside, so I go to 40 minutes.

If I am using too much dough for the pan I get a larger loaf of bread but it doesn't slice as easily because the middle will not have enough structure to hold the slice together.
My regular 2 loaves recipe has WW flour, a little orange juice concentrate, a banana, yeast, and water. About 3.25 cups warm water, and about 6.75 cups of ww flour. If I push it to 3.5 cups of warm water my loaves are too big.

 

[obillo]

For this relief much thanks!

 

[pepperhead212]

It definitely sounds like it wasn't baked long enough, if wet. Bread doughs that are higher hydration, to begin with, are usually baked to a higher temperature - 200-205° - just check with an instant read thermometer. Usually 190° is high enough. Most recipes, especially old ones, just say to bake until "the bottom of the loaf sounds hollow, when thumped"! Not a very precise way of doing it.

 

[dragnlaw]

I take all my breads temperature. Must reach at least 200 for me. Buns, bread both the same.

Someone actually noticed a little hole in one of my loaves. Thinks she thought it might have bugs! LOL

 

[pepperhead212]

I always try to take the temp at an angle, from the upper side, so it's usually in an irregular area, not a smooth one. Doesn't always work, though, and definitely not on buns!

 

[dragnlaw]

I too try to choose a spot that is rough/irregular. As you say... doesn't always work!

 

[Andy M.]

Of course, you have to ensure you make the hole in an inconspicuous location.

 

[dragnlaw]

NEW GAME!
Find the hole....

 

[dragnlaw]

Hint: there's only one in each.