Pretttywaste
Assistant Cook
- Joined
- May 16, 2007
- Messages
- 2
I'm new here! -waves-
Tonight I attempted my first loaf of bread. I went out and bought some yeast and king aurther whole wheat flour and decided on a recipe someone on this board posted from meanmeals.com.
Well the bread came out looking great, and a sliced off an end peice for a taste and it tasted great too! Only problem is that when I sliced through the rest of the loaf I found it was a bit under cooked in the middle, towards the bottom. I think it's fine to eat,just a bit doughy in that one spot on all the middle peices. I put tried putting it back in the oven for 10 minutes, and then another 15 minutes with a cover thinking that might help. Only made the outside crust slightly crispier. I did make a few changes to the original recipe... I used vanilla yogurt instead of plain, and made one big loaf (about the size of the storebought pepperidge farm loafs) rather than 2 smaller ones, and I sifted the flour.. not sure if I was supposed to do that or not. Perhaps those things had something to do with it. I'm betting on the bigger loaf size.
Overall I am thrilled with the bread, considering it's my very first try - but what can I do next time to prevent the under cooking? Longer cooking times or maybe a higher temperature? I look forward to your suggestions. Thanks in advance!
Tonight I attempted my first loaf of bread. I went out and bought some yeast and king aurther whole wheat flour and decided on a recipe someone on this board posted from meanmeals.com.
Well the bread came out looking great, and a sliced off an end peice for a taste and it tasted great too! Only problem is that when I sliced through the rest of the loaf I found it was a bit under cooked in the middle, towards the bottom. I think it's fine to eat,just a bit doughy in that one spot on all the middle peices. I put tried putting it back in the oven for 10 minutes, and then another 15 minutes with a cover thinking that might help. Only made the outside crust slightly crispier. I did make a few changes to the original recipe... I used vanilla yogurt instead of plain, and made one big loaf (about the size of the storebought pepperidge farm loafs) rather than 2 smaller ones, and I sifted the flour.. not sure if I was supposed to do that or not. Perhaps those things had something to do with it. I'm betting on the bigger loaf size.
Overall I am thrilled with the bread, considering it's my very first try - but what can I do next time to prevent the under cooking? Longer cooking times or maybe a higher temperature? I look forward to your suggestions. Thanks in advance!
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