Made some bread that looked good from the outside, but the inside just sort of…smooshed when I cut into it. Inside temps were 196F when I pulled it out so I figured it was cooked. Did it need more time? What happened?
Made some bread that looked good from the outside, but the inside just sort of…smooshed when I cut into it. Inside temps were 196F when I pulled it out so I figured it was cooked. Did it need more time? What happened?
by miss_31476028
6 Comments
RRRRRRRRRRRSKWEN
You need to let it cool completely before you cut into it or the crumb wont form properly because the starch is still holding onto the moisture that has yet to evenly distribute That’s why it looks so gummy and mushy. but overall very nice loaf.always remember impatience is a loafs worst enemy!
and don’t worry the loaf will still taste pretty good
JimmyThePete
Looks like you cut into it while still warm. Let that beauty cool completely next time and hopefully you’ll have better luck!
knotquiteawake
Going to pile on and say you gotta let it cool longer. I’ve had the same problem again and again until I started letting it cool at least 1.5-2 hours or more.
BonnieJan21
205°F for bread, and you need to let it cool completely before cutting in to it
msmaynards
Also use a good knife and saw the loaf. I just messed up several slices of day old bread by taking just two strokes through a very soft loaf instead of 4. I didn’t think I was pushing but apparently so.
Chooseanothername
Still tastes great I bet. A large amount of butter can hide any issues…
6 Comments
You need to let it cool completely before you cut into it or the crumb wont form properly because the starch is still holding onto the moisture that has yet to evenly distribute That’s why it looks so gummy and mushy. but overall very nice loaf.always remember impatience is a loafs worst enemy!
and don’t worry the loaf will still taste pretty good
Looks like you cut into it while still warm. Let that beauty cool completely next time and hopefully you’ll have better luck!
Going to pile on and say you gotta let it cool longer. I’ve had the same problem again and again until I started letting it cool at least 1.5-2 hours or more.
205°F for bread, and you need to let it cool completely before cutting in to it
Also use a good knife and saw the loaf. I just messed up several slices of day old bread by taking just two strokes through a very soft loaf instead of 4. I didn’t think I was pushing but apparently so.
Still tastes great I bet. A large amount of butter can hide any issues…