I’m new to bread baking and followed this recipe. The crumb is a little too dense maybe? It tastes gummy. Should I have baked it longer? I baked for 30 min and was ready to stop as the top was golden brown and the bottom sounded hollow when thumped. But the internal temperature was ~170 F so I put it back for 5 more minutes and this time the internal temp was 180 F. The recipe said it should be 190 F but I was worried about drying it out. I used the King Arthur recipe : https://www.kingarthurbaking.com/recipes/classic-sandwich-bread-recipe
by nycpizzaa
26 Comments
It’s a beautiful loaf on the outside and I bet it still tastes pretty good.. try toasting maybe it will finish cooking.
The crust looks incredible!
What temp did you bake at? Maybe that has something to do with it?
Maybe rest the loaf a bit longer before cut into it.
It is beautiful. Slightly underproofed and underbaked. When I make this, proofing is always longer than the recipe says.
190 is the absolute minimum temp. Don’t be scared!
To me this largely just looks like you cut into it when still warm. Might look a bit better once it’s fully cooled.
What temperature was the oven?
Per recipe, oven temperature 350F, I wonder if your oven was sufficiently hot when the bread went in. In any event, that’s only 176C. I bake my loaves at 200C (392F) after warming the oven for a good ten minutes. Perhaps King Arthur (who are great) are looking for a softer crust for a sandwich loaf. I like a bit of crisp like yours. Loaf looks brilliant!
Great tips all, thank you so much! I’m excited to give this another try!
let it rest longer but also a good rule of thumb for me in bread baking is to go ahead and leave that sucker to bake an extra ten minutes
No need to be afraid of drying out your bread, especially since this recipe doesn’t contain egg—it’s harder to do than you might think, and as you’ve discovered a little bit under is worse than a little bit over. Personally, I don’t think a longer rest would have done much to fixed this issue (30 minutes is fine for a small loaf), but the dough being slightly under-proofed (and thus denser than ideal) probably did contribute to it taking longer to bake through. Easy fix for next time!
Let it cool completely before slicing into it.
Maybe throw an oven thermometer in your oven to check the actual temperature as well. A LOT of residential ovens run cool. Mine is about 8° off
I must say that it is beautiful! ❤️
I must say that it is beautiful! ❤️
I must say that it is absolutely beautiful!
If you don’t want the top to get more done you can always tent it with foil. Definitely needs to be at least 190 internal and rest longer.
My wife says this kind of stuff all the time and we just destroy those fresh loaves! Yours looks phenomenal!
I actually love that texture. I have nothing to add, wanted to ask what loaf pan did you use for this? Ty
It looks good
Bake longer. Obviously, it would not have been dried out if left longer. I bake my sandwich loaves to 195ish. It takes 45 minutes at 425F. I don’t cover so I bake at 425 not 450 like a boule in a Dutch oven.
Nice looking loaf! You got this.
Why does this excite me
Maybe a little under proofed or not kneaded enough.
I would also bake longer for sure. At the 30 minute mark, put a little tent of foil over the top of the loaf. This will allow you to keep baking it longer without burning or over-browning the outer crust.
I think it looks great! Personally, I like doughy homemade bread
Cook it longer and put it on a lower rack in the oven.
Not underdone. Cut too fast.