Baking bread at home is a special pleasure. Watching a freshly baked loaf, with its golden and slightly crispy crust enveloping a soft interior, and filled with the warm aroma of bread wafting through the entire space, can truly increase one’s appetite. However, achieving the perfect bake for bread indeed requires a certain level of skill and experience.
Encountering bread that is not fully baked on the inside does not necessarily mean you have to throw it away or turn it into breadcrumbs. In fact, by employing some simple baking techniques, you can bake a perfect homemade loaf and rescue bread that is not fully baked.
Checking whether the bread is baked properly and taking it out of the oven at the right moment is crucial when baking at home. It is advisable to have a digital thermometer handy to test if the bread is baked through. For most bread, the internal temperature reaching 180°F to 190°F (82-87°C) indicates it is done, while for yeast bread, the internal temperature should reach 190°F (88°C). Bread with a firm and crispy crust may require an internal temperature above 200°F (93°C), such as enriched bread at 200°F and sourdough bread at 205 to 210°F (96-99°C).
If a thermometer is not available, a bamboo skewer can be used as an alternative. With any type of bread, insert a skewer into the middle of the loaf, and if it comes out clean, it is ready.
It is important to check a few times approaching the estimated time, and once the internal temperature reaches the desired level or the skewer comes out clean, the bread should be promptly removed from the oven, as overbaking can result in a dry texture.
If you realize that the bread is not fully baked after slicing it, there is no need to panic. You can try the following steps to salvage the loaf:
However, if the bread has not fully taken shape when taken out of the oven, it may be challenging to save.
Moreover, understanding the correct way to cool bread is essential. Do not confuse unbaked and inadequately cooled bread. Freshly baked bread needs to cool down to ensure the internal structure sets and steam is released. Depending on the size and flour type, let the loaves cool for 30 minutes to several hours. Breads made with rye flour taste better after a whole day of resting, but all types of bread require some time after baking to enhance the structure and eliminate stickiness.
To prevent the bread crust from being too soft, edges burnt, or the center undercooked, it is necessary to create the optimal baking conditions for the dough. Here are some practical baking tips to help you bake the ideal artisan bread and avoid underbaking:
Baking is not only a science but also a form of creative expression. You can experiment with different flour combinations, and add various ingredients such as nuts, dried fruits, herbs, spices, cheese, and more to create unique bread flavors. Additionally, trying out different shapes and decorations for your bread can turn baking into an art form.
Baking bread is a process that requires patience and attention to detail. Through learning and practice, you can master baking techniques, avoid underbaking, and create delicious and healthy homemade bread for your family.