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amother
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 Mon, Sep 09 2024, 4:39 pm
Hi all sour dough bakers out there!
I find sometimes my bread is a bit wet or moist on the inside. I'm wondering if it has to do with baking time? I bake it covered on 500 for 20 minutes and then uncovered on 450 for 20 minutes. Would it help to bake longer or maybe different temps? Or maybe it doesn't have eto do with the baking time and its something else? Any tips and info would be greatly appreciated!!!
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amother
Linen
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Mon, Sep 09 2024, 4:41 pm
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I bake mine in a dutch oven on 450 for 30 mins covered and 30 mins uncovered. I also preheat the dutch oven first.
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shanie5
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Mon, Sep 09 2024, 4:44 pm
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I preheat to 500 with the Dutch oven in the oven. When I put the dough in, I lower to 450. Bake covered 30 minutes, uncovered 15 minutes
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Super2020
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Mon, Sep 09 2024, 4:53 pm
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Do you cut it open when hot? I find that if I don’t let it cool down enough it gets wet inside..
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amother
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Mon, Sep 09 2024, 5:55 pm
Yes, I always bake it in a Dutch oven thats been preheated.
Interesting to see different baking temperatures and timing. I think I'll play around with that and see what happens.
And no, we don't cut it open while hot so that can't be the issue.
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amother
Mistyrose
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Mon, Sep 09 2024, 6:00 pm
Are you sure it's the baking time and not the recipe?
I bake 20 minutes covered at 500 and 30 minutes uncovered at 400.
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amother
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Mon, Sep 09 2024, 6:06 pm
I'm not sure what it is. I'm assuming it's the baking time, just like when underbaking a cake it remains a bit runny mushy in the center. But really I don't know what it is.
I'm thinking to play around with the baking time and see if it makes a difference.
Or if anyone has experience on how to help the issue I'd love to know what it is.
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amother
Cadetblue
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Mon, Sep 09 2024, 6:09 pm
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Use less water / add a tbsp or two more flour to your recipe .
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amother
Gold
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Mon, Sep 09 2024, 7:15 pm
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What's ur recipe? Mine is 500 g flour 370 water 100 starter 10 salt. Perfect every time
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shanie5
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Mon, Sep 09 2024, 9:57 pm
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You can get a baking thermometer and check the internal temperature of the bread to see if it's done. It should be about 200-205
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goldandsilver
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Mon, Sep 09 2024, 10:18 pm
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I do 25 minutes on 500 and 25 minutes on 450
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Chayalle
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Mon, Sep 09 2024, 10:39 pm
| amother Gold wrote: | | What's ur recipe? Mine is 500 g flour 370 water 100 starter 10 salt. Perfect every time |
almost the same. 375 of water and 12 salt.
Always comes out great. I preheat with Dutch oven at 500, bake 20 minutes, uncover and lower to 450, bake 25 minutes.
Oh and I put two icecubes into the Duch oven between the pan and the parchment paper.
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