After a few bread making experiments, a bread making course, and a lot more experimenting I almost have my day to day bread recipe (well my wife likes it). But a couple of issues. If anyone can give a few suggestions would be much appreciated.
600g of Granary (slightly roasted), 250g Wholemeal, 250g white .... bread flour
650 ml water (I use bottled to be safe as in the UK the water has fluoride)
10.5g of dried quick yeast.
200g mixed linseed, sunflower and pumpkin seeds (mixed at start with flour)
Hand kneaded (just love doing that). The dough has two good rises (not like 100% white flour of course but close) and this slightly heavy style and flavour my wife loves.
Loaves on large baking tray and into a 225 C fan oven for 25 mins
Problems: The outside starts to slightly catch before the centre is perfectly cooked (a very little stodge core if you know what I mean).
Qs -- Should I cover it with a bit of foil to stop the crust catching (and if so at the beginning or the end)?
Would say 200C with 4 mins longer be worth a try?
Would spraying with water just before oven entry help?
I could make smaller loaves but I'd rather not as the above produces two perfectly round loaves that meet our needs perfectly.
well any help and suggestions very welcome. Nigel
ps This bread making is changing my life: cheap healthy bread, great fun kneading dough, envious comments from visitors --- why did I not start years ago???