today (as well as other times too) I had a notiiceable residue left on my bread knife after slicing the bread I baked. It was about 5 hours after baking, I freeze the slices but does this mean I should have baked longer? given the internal temperature was about 208°c I would have thought this was long enough baking but now I wonder - should I bake a little longer or just be happy with a moist bread. It freezes well and doesn't seem as moist when defrosted.
Any thoughts please - should I carry on or adjust my baking times?
Leslie
The higher the hydration the longer it needs. And try leaving it for longer before slicing.
but it seems I should bake longer and wait longer with slicing.
Thanks Abe
Leslie
You say the internal temp is 208C, how are you measuring that? It sounds extremely high to me for an internal temp.
lol, Celcius would be very high.
I use this probe to meaure the temperature
it is a recipe I have made many times before.
Breads with whole grains need a longer maturing time after baking for the moisture in the bread to equilibrate. Perhaps you should give your bread 24 hours and see how it slices. If you have a lot of fat (oil, butter, eggs) added that will also coat the knife.
- I rarely add fats or oils. this time the bread was based on Field Blend #2, but it isn't the first time I have made it.
thanks BGM
Leslie
if I slice my bread the same day it is baked. I just wash the knife off every few slices. Usually though, this is no longer an issue by the second day.
I try to freeze the same day so it is still fresh, but just lately I find this issue more often, so will modify the way I do things. I made a 20%spelt loaf too and it was fine. I think next bake I will do some comparisons.
Happy baking Danni
Leslie