Many folks have taken up bread-baking during the pandemic, and many of the give me loaves in return for the jam I give them.
However, a lot of these loaves are unduly wet inside--wet enough to smear my knife with a broad, sticky strip of uncooked dough.
What's the problem: too short a rise? too short a bake? wrong temp in the oven?
However, a lot of these loaves are unduly wet inside--wet enough to smear my knife with a broad, sticky strip of uncooked dough.
What's the problem: too short a rise? too short a bake? wrong temp in the oven?