I have made this bread 4 times so far and love the taste. We
make it in a 4 qt dutch oven. So far we have experienced
a rather doughy interior to the bread, no matter what kind of
flour we use,i.e. bread, whole wheat and bread flour combination.
The problem sometimes clears up as the bread ages.
I have measured the temperature of the bread when done with a
digital thermometer and found the interior to be 200 to 210
degrees. I am wondering if cutting some slits in the top of
the dough when it going in the oven would help with this.
Has anyone else experienced this problem?
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