Hi. Can you tell me what I need to change with my loaf? I baked 20 min at 450* with the lid on and 10 min with the lid off at 400*. Proofed in fridge for about 10 hours
The texture was kind of chewy/gummy
I made enough dough to do two loaves. I’ve only baked one of them so far
1000g of bread flour
200g starter
750g water
22 g salt
by ChanceSuccotash05
27 Comments
You can leave that in the oven for at least 10-15 mins longer, the shape looks nice, I think it just needs some more time. Interior around 200 degrees fahrenheit, if you’re willing to stab your pretty loaf with a thermometer. I’d worry more about color than time, and use a thermometer if you doubt it.
Under baked for sure. Put it back in the oven if you did not cut it yet.
I bake a smaller loaf at 450°F, 30-35 min covered and 10-15 uncovered. Center internal temps at 205°F or higher.
Underbaked, underproofed. You might want to de-gas the second loaf, re-shape, and let it rise a third time on the counter.
Too pale. Needed more time. Also underproofed.
Gotta go to a doctor to get your load diagnosed, they have special tests for that.
Under proofed and undercooked…
I think you’re looking for r/fertility
You’re load looks like bread..
Preheat your oven to 500 with the Dutch oven inside. Drop your loaf in and put the lid on, drop the temp to 450. Bake for 30 min. Remove the lid and bake for 15 more. If it’s browning too quickly which is not a current problem, drop the temp to 400 in this time. Rarely, if needed, I’ll leave a loaf in directly on the oven shelf for 5 extra minutes.
Don’t change temp for darker crust. I usually bake for the same amount of time uncovered, as covered – 23 mins 3 loaves.
Your WHAT?!
Bake for longer with lid on. Bake to desired color with lid off. Also imperative to wait at least 90 min before cutting it. Otherwise eat and repeat. Happy baking.
You only baked it for half the time. And your loaves are even larger than Mine. I do 45 min lid on 15 off
I thought underproof and possibly under baked. Put oven on 450° and leave it there. Bake 25 minutes lid on that’s for oven spring. Bake at 450 with lid off til it browns or get a probe thermometer and bake til internal temp is 205°ish. Lid off is for browning
Under proofed and under baked imo. Color is a better indicator of doneness than time
It looks to me like you’d never added salt
Way underbaked. Needed 10-20min more in the oven
The shape and crust look amazing, but yeah, the chewiness can definitely be tweaked.
Proof longer and bake longer
I think you meant “loaf” 🤣. Maybe proof a little longer but definitely cook longer (both under a lid and with lid off).
Nice load
Curious how long you bulk fermented for and the temp before the cold proof?
Also I would suggest baking longer! For my loaves I do covered and uncovered for 25-27 and that’s perfect
Does it taste like hot pennies?
Has stamina issues. Give it more time to finish.
Abstain and seek medical attention!
Don’t drop your load
I bake mine for 50-60 minutes. It looks way under baked. Id double the time. Try 30 minutes with lid, 20 without and see how it looks.