Bread question..

**DJ1972** · 10-18-2009, 06:15 PM

When I took my bread out of the oven today, I did the thump test, sounded hollow, color was golden brown. When we got to the center of the loaf, it was not done all the way. UGH! I have made this bread before and it did fine. The recipe called for 30 min. at 350.

So, what did I do wrong?

We got a new stove a few weeks ago, could that be it?

**KeithBC** · 10-18-2009, 06:41 PM

Since it was a recipe that you are familiar with, and assuming that you followed the instructions, the difference has to be the stove. Thermostats are not as accurate as they ought to be.

You should check it with an oven thermometer. If the temperature is wrong, you might want to get the thermostat replaced. It should still be under warranty.

**savvy_sniper** · 10-18-2009, 06:42 PM

Since the stove is new, you should get a thermometer. It COULD be off.

**Grainlady** · 10-19-2009, 02:02 PM

Not only check your oven temperature and see if your oven is off and needs calibrated; but the only accurate way to check bread for doneness is with an instant read thermometer. That's right, take it's temperature.

If you don't want a hole in the top of your loaf, pop the loaf out of the pan and into your potholder-covered hand to take the temperature at the center, about half-way through the loaf, from the bottom of the loaf.

Most panned enriched loaves are done between 195°-210°F. I bake different loaves to different temperatures. Free-formed lean loaves I'll bake to the higher end of the scale, and sandwich breads and enriched breads to the lower end. You'll figure out what temperature you like best....

If the loaf isn't to temperature just sit it back into the oven (with or without the pan), to finish baking. You'll get a nice brown outside of the loaf if you just sit the un-panned loaf into the oven. It may only require 5-10 more minutes after you've baked it by the suggested time of the recipe if it's not "done", so watch it carefully don't over-bake it.

Yeast rolls - 190°-195°F.

Quick breads - 210°F

Muffins - 210°F

**DJ1972** · 10-19-2009, 07:42 PM

After doing some research online, I think I figured it out. I don't think I let it rise long enough on the second rise. I think since it is now cooler in the house I should have let it rise longer than I did in the summer months. When I cooked the secong batch, I let it rise about 30 minutes longer, turned out great. The other bread that was gooey in the center...I cut out the middle, sliced up the rest and will use it for french toast.
Thanks everyone for your responses!

**Grainlady** · 10-20-2009, 07:11 PM

Originally Posted by DJ1972

After doing some research online, I think I figured it out. I don't think I let it rise long enough on the second rise. I think since it is now cooler in the house I should have let it rise longer than I did in the summer months. When I cooked the secong batch, I let it rise about 30 minutes longer, turned out great. The other bread that was gooey in the center...I cut out the middle, sliced up the rest and will use it for french toast.
Thanks everyone for your responses!

Your new lesson...

Dough rises NOT to a clock, but according to the ambient temperature, humidity, and the strength of the yeast. "Double" happens with it reaches that amount - not because recipes give a time line. You are correct, that colder fall day will certainly make it slower than a much warmer summer day.

I'd still suggest checking bread for doneness with an instant read thermometer. You probably would have avoided the failed loaf. If it was doughy in the middle, it would NOT have been to temperature and the thermometer would have indicated that.

Glad to hear you had success with the second batch.