Hi all, I have been following Ken's 50% whole wheat bread with Biga recipe from FWSY. The bread is coming out a bit tacky and cakelike in the middle. My oven only goes up to 230C (445F) not 245C (475F) like the recipe states. I have also been baking in a loaf pan and not making a boule. I have been cooking the loaf to 98C I am thinking that the hydration is too high due to less evaporation from the lower oven temp and choice of pan, would that be right?
Also, has anyone got any other book recommendations for yeasted breads with pre-ferments?
When you think it is done, try removing it from the pan and baking it a few more minutes directly on the oven rack.
Thanks Gary, I tried that for around 5 minutes last bake. Do you think I should try it earlier?
I am also not getting a lot of oven spring either. I'll make sure I take a crumb photo next bake.
I'm no expert. I mostly bake pan loaves at 350F starting from a cold oven. They typically hit 205F internally and are sufficiently done.
A lower temperature might actually be better allowing the center to cook before the crust gets too dark.
But I'm totally guessing. Hopefully some of the experts on here will chime in.
Should be fine but I like to preheat first. Cooking at this temperature should ensure the bread bakes without burning the top crust and making it too hard.
try baking it sooner when the final proof is a little less. A crumb shot would be great!