This is a honey wheat no knead recipe with 50% apf and 50% whole wheat
2 hours in, i realized that im short 500g flour, so incorporated that in and let it rise again. I did the poke test after 8 hours and it passed
Preheated a cast iron pan and baked 30min with foil and then 20min minutes uncovered.
by Late_Possibility2091
17 Comments
Under baked.
Yes.
under everything
I’m curious how you shorted yourself 500g flour. That’s like, an entire loaf’s worth
Yes
Link the recipe you used pleas or: How much yeast? 8 hours was the bulk proof or shaped proof? And was it on the counter or in a fridge? Assuming it was a no-knead, how many stretch and fold sets were done after you added the missing flour?
Looks like either no gluten structure was developed or the gluten structure broke down.
It looks like you cut into it hot…
Yep
Definitely under baked for sure. To prevent this from happening, use a thermometer and wait until it reaches 200 degrees fahrenheit.
What temp did you bake at? For almost an hour in the oven, it seems like the temp must have been waaaaay too low
What’s the temperature you baked it in? It’s definitely under
I feel like it was just cut while hot. Gotta wait to cut.
Looking at the crust, it seems over proofed because it’s tearing apart, and looking inside it seems underbaked
Why not both? Also under kneaded.
Looks very under baked. Plus adding the extra flour really did not get good gluten due to no knead and late add. I bake a similar size loaf at 465F for 45 minutes.
Maybe you were victim of starch attack 😱
I agree with others that this is all of the above. Under kneaded, under proofed, under baked, and undercooled. All of which can be attributed to impatience!