Two days ago I made a German Bauernbrot Bread. It is made with caraway seeds, honey and some rye flour added. It has become my favorite bread to date. I would like to perfect it a bit and noticed that the crumb is not quite done on the bottom. I checked internal temperature and it was at 190 to 200 degrees which is what the recipe called for. Im thinking of letting it bake another 5 or 10 minutes or baking it on a pizza stone. This loaf was baked on a high heat plastic baking mat. Your thoughts?
Looks great! What is the flour formula? Looks like mostly all purpose flour with some white rye?
The recipe didn’t give percentages.
Starter had 3/4 cup bread flour and 3/4 cup rye flour. Flour mixture then had 2 1/2 cups bread flour.
Baking it on a hot stone would probably give you a better bottom on the loaf, for sure. Looks very yummy though!
just to make sure the crumb and crist is done the way i like it! It sure looks nice even if a bit mote wet that you wanted.
Happy baking