I baked buns this morning and some where cracking on the side and some on the top. When they cooled they tasted good but thryu felt doughy. Where did I go wrong?
I baked buns this morning and some where cracking on the side and some on the top. When they cooled they tasted good but thryu felt doughy. Where did I go wrong?
As far as I can tell, it seams like you need to let the dough,on the 2nd rise, to let it rise a little longer. I like to brush the raw dough with a thin layer of olive oil and then again when it come out of the oven.
I'm thinking the cracking is due to the bran in the whole wheat flour soaking up the moisture or too little kneading to develop the gluten in the dough so it will rise properly, that is often a problem with whole wheat recipes.