Baking bread can be tricky in terms of knowing when it is completely done. The outside of the bread looks firm and browned, but you can't see what state the inside is without cutting into it. If you cut a slice and realize the inside is not fully cooked, is there any way to save the loaf? Luckily, bread can be re-baked, and put back in the oven if it is underdone.
It is best, however, to prevent this situation from happening, and there are a few tips you can follow to create the perfect homemade loaf. If you find yourself baking a lot of bread, you may want to learn some more tips for improving your bread baking skills.
Fixing Undercooked Bread
It is pretty simple to salvage an undercooked bread and create a decent loaf. Heat the oven to 350 F, return the bread to the oven, and bake for another 10 to 20 minutes. This will work even if the loaf has cooled, which is similar to par-baking bread. If you are concerned about the bread browning too much, tent the loaf with foil.
If you remove the bread from the oven before it is set, however, there is not much you can do to save it. You can try and bake it further, as there is not much to lose, but chances are the bread won't be acceptable.
If you don't have time to put the loaf back in the oven, you can treat it as a par-baked bread (a loaf baked 90 percent). Cool completely, wrap tightly in plastic wrap, and freeze. The day before you plan on serving it, thaw the bread in the refrigerator overnight, then finish baking the loaf, adding a few minutes to the time called for in the recipe.
Properly Cooling Bread
Don’t mistake undercooked bread for bread that hasn’t properly cooled. Although it may be tempting to cut into that freshly baked bread while it's still warm, it is important that the loaf cool completely. If you do not allow the bread to cool for at least two hours before slicing, it can appear soggy inside, even though it is cooked all the way through. This is because the steam that was trapped inside while baking still needs to escape. This "sweating" will make the crust softer at first but will harden up again after it is fully cooled. If you cannot wait until the bread is fully cooled, then just be prepared for a damp crumb. (Rolls cool much faster.)
The best way to avoid underdone bread is to use athermometer to check the internal temperature of the loaf—just as you would a whole chicken or a meatloaf. Most bread is done when the internal temperature reaches 180 to 190 F for soft bread and 200 to 210 F for lean, crusty bread. Stick the thermometer into the middle of the loaf (you can do this on the underside, to avoid unsightly holes) and leave it in until the temperature stops climbing.
If you don't have an instant-read thermometer, you can test the doneness using your hand. Simply remove the loaf from the oven and, when cool enough to handle, tap the bottom with your finger; if it sounds hollow, the bread is ready.
Measuring Flour Correctly
As professional bakers will attest to, measuring flour by weight instead of volume is the best method. Using a dry cup measurer can result in too much or too little flour in the recipe, and when that recipe is bread, too little flour will give you a soggy, undercooked interior. If you plan on baking a lot of homemade bread, it is best to invest in a kitchen scale. If you prefer not to use a scale, there are techniques using calibrated measuring cups and a spoon.
Checking the Calibration of Your Oven
One reason your homemade bread isn't cooking properly is that your oven isn't calibrated correctly. An oven that is running hotter than the set temperature will cook the outside of a loaf (and other foods) quicker than the inside. If you feel like this is an overall problem in your kitchen, test the oven temp with a thermometer.
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In most situations, an undercooked loaf of bread can be fixed by returning it to the oven for a few more minutes. This is true for loaves where the outside of your bread may look fully set, but the inside of the bread is still gummy. Place the loaf back in a preheated oven at 350° F for 10-20 minutes.
If the bread is kept in its baking pan, it will become soggy and look and taste doughy. If the bread has not finished baking by the maximum time indicated in the recipe, the oven thermostat may be off. Oven thermostats can vary over time, requiring adjustments by the baker or calibration by a professional.
Use a thermometer (I like the Thermapen) to assess the doneness of pan breads, freeform loaves, and soft rolls. A temperature of 190°F at the center will yield bread that's fully baked (soft and moist) but not over-baked (tough and dry).
It is pretty simple to salvage an undercooked bread and create a decent loaf. Heat the oven to 350 F, return the bread to the oven, and bake for another 10 to 20 minutes. This will work even if the loaf has cooled, which is similar to par-baking bread.
An improperly calibrated oven can cause incorrect temperature readings, leading to poor baking results. If your oven is not baking evenly, check to see if it has been calibrated properly and recalibrate if necessary.
There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.
Coli). Consuming raw dough, especially with these ingredients, increases the risk of contracting foodborne illnesses. Eating raw dough or batter can be risky, especially for children 4 years of age or younger, older adults, and those with compromised immune systems.
During this experimentation window, you can try to save gummy loaves of bread by popping them back in the oven for a few minutes to cook some more. If the dough is too far gone and this does not work, however, it is best to simply toss out the bread to prevent illness or other issues that come with undercooked food.
Consistency: Bakeries often use machines to ensure consistent kneading and proofing times. This consistency is key to producing the same soft texture batch after batch. Special Ingredients: Many bakeries use dough conditioners or enhancers, which improve the texture and extend the bread's shelf life.
First and foremost, it's always best to let fresh bread rest until it's cool and fully set before slicing. I know, fresh-from-the-oven is hard to resist, but your bread will not only taste better it will keep longer if you wait to cut it for at least an hour—I prefer two or more.
It's possible to bake bread at home in 30-45 minutes at higher temperatures. However, by lowering the temperature and adding an hour or two, you can bake bread that is not only tastier, but also much better for you.
It's possible that the yeast is out of date or got damp before use. We only recommend using yeast that comes in sachets. The yeast should be stored in a cool dry place and once opened discarded after 48 hours.
To fix dough that won't rise, try placing the dough on the lowest rack in your oven along with a baking pan filled with boiling water. Close the oven door and let the dough rise. Increasing the temperature and moisture can help activate the yeast in the dough so it rises. You can also try adding more yeast.
If the oven is too hot the loaf will be brown and crispy on the outside but doughy in the middle and may collapse as it cools. When bread is baked at too low a temperature it will not rise enough in the oven resulting in a dense and sunken loaf.
If the texture of your bread is soggy and the middle has sunk, it means there was too much liquid in proportion to the dry ingredients, insufficient leavening, the batter stood too long before baking, or it's underdone. One of the most important reasons your bread is raw, is you didn't bake it long enough.
Introduction: My name is Horacio Brakus JD, I am a lively, splendid, jolly, vivacious, vast, cheerful, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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