| T O P I C R E V I E W |
| marywords |
Posted - Feb 21 2019 : 8:32:14 PM
Mary from Idaho here. While I am getting a better rise out of my 3 week old counter mother, I am finding that after the bake time is up, my bread is done on the outside but is not finished baking on the inside. I increased my time and kept checking with my instant thermometer and it took me 15 additional minutes to get up to 200 degrees inside the loaf but it was still underdone. I was afraid to let it go longer for fear of getting it overdone on the outside. Any suggestions? I do feel like elevation is playing a role in the baking of these loaves. I have yet to get a thoroughly done batter bread loaf. |
| 3 L A T E S T R E P L I E S (Newest First) |
| Ashley |
Posted - Feb 25 2019 : 1:16:13 PM
It's possible that the dough is too wet and that's why it's underdone. I hope Bake Day on Wednesday is a success for you! |
| marywords |
Posted - Feb 24 2019 : 3:34:54 PM
Ashley, it's a pretty new oven and I have not had any other issues. I may try adding more flour to the batter before baking. Perhaps I am starting the batter 'too wet'. I have another bake day coming up this Wednesday so I will start with a thicker consistency before baking off. Thanks for the reply! |
| Ashley |
Posted - Feb 22 2019 : 09:07:41 AM
I wish I had experience baking at high elevations to help troubleshoot this. I remembered a previous thread where adjusting recipe for high elevations was touched on: http://wildbread.net/topic.asp?TOPIC_ID=99
In this post, Sylvia said that she reduces the baking temperature and the cooking time, but you're having the opposite problem, where even at the regular temp, your bread is taking longer than the recipe calls for. Have you checked your oven temperature with an oven thermometer? |
