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Doughy/Wetty Bread

post #1 of 3
Thread Starter 

Hello All,

            I recently started baking bread at home. I have had good experience with the finished product until recently I noticed that on a couple of occassions my finished bread turned up doughy or wet when I cut into it on the sides. The outside crust looked just fine. I tapped onto the crust and it resonated a crusty bread. But when I cut into it I found that its not just that its doughy in the middle but its doughy everywhere.            

           There are a few things that I am thinking that might have caused this issue but please feel free to add your opinions as well.  On the 2 occassions that my bread was doughy i experimented with the dough and added dried fruits like apricots, cranberries, raisins etc. Not a lot, just a little bit. I am thinking those fruits add a little more moisture and I have been baking at around 400deg F for about half an hour. But I have been following this process all along.

            The second thing that I am thinking is that there's something wrong with the oven and its not getting heated properly.

            The third thing is that as far as I can remember I did not pre heat the oven. but pulled out the bread at the half an hour mark. May be the oven has to be hot when the dough goes inside. Not sure though.

           Just to give you a guys an idea about my process. I mix about equal proportions of all purpose with bread flour. add in a pinch of salt,sugar, dried fruits.

           awaken the yeast in warm water, then add some milk + water. The proportion of flour to water is little more than half. but I use the window pane test to check if I need to add more water.

            I let it rest for about 1-1.5 hours till the volume of dough is double. Then punch out the dough and proof it again the bread pan for another one hr. put in the over for about half an hour at about 400 deg F. Take it out and keep it atleast for 3-4 hours before cutting into it. Usually its overnight cooling.

            I will appreciate your feedback. I also want to know how the doughy bread can be fixed.

 

Thanks in advance.

Sam

post #2 of 3

The oven should absolutely be preheated before the bread goes in. Get an oven thermometer, too.

post #3 of 3

Using two baking stones in my over, one placed on the lower shelf where the dough will be placed and the other placed on a rack near the top of the oven,.  My oven is preheated for around two hours prior to placing the final shaped dough into it.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
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