After practice you’ll soon be able to tell just by looking at your loaf whether it’s baked or not. The crust of the bread should be firm to the touch, dry and a golden brown colour. If the crust is pale, pop it in the oven for a few more minutes.
How do I know when my bread is baked?
It can be difficult sometimes to tell if your bread if baked through. Below are a couple of ways of making sure all your hard work in baking your sourdough bread is baked to perfection, every time.
If you try these tips and you are still finding that your bread is under or over cooked, check your oven to make sure that it is getting to the temperature it should be. Not all ovens are the same; some may have hot or cold spots, temperature readings may not be accurate etc.
Generally if you are ever in doubt, bake it for a little bit longer…it’s better to have slightly over cooked bread than a doughy loaf.
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Flour salt and water
Made with the simple basic ingredients of flour, water and salt; there are three distinct stages to making a sourdough loaf (1) The Starter (2) The Ferment and (3) The Dough itself.
A little bit about this site
I want to offer and share information, tips, techniques, recipes and tools for the home baker, with an above average interest in the art of sourdough bread making.