{"id":1858,"date":"2010-05-17T11:01:19","date_gmt":"2010-05-17T18:01:19","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=1858"},"modified":"2013-12-26T10:36:29","modified_gmt":"2013-12-26T15:36:29","slug":"underbaked-not-baked-through-to-the-center-what-am-i-doing-wrong","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2010\/05\/17\/underbaked-not-baked-through-to-the-center-what-am-i-doing-wrong\/","title":{"rendered":"Underbaked! My loaf didn’t bake through to the center. What am I doing wrong?"},"content":{"rendered":"
Return to FAQs page<\/a><\/strong><\/p>\n When we talk with people with a loaf-center that won’t bake through, it’s almost always one of these explanations:<\/strong><\/p>\n If you’re really struggling with underbaking, you can try an instant-read thermometer<\/strong><\/a>.\u00a0 For lean breads (no eggs), the temperature at the center of the loaf should be 205 to 210 degrees F (96 to 99 degrees Celsius).\u00a0 For egg-enriched doughs, the temperature should be about 185 degrees F (85 degrees Celsius).<\/p>\n One other thing– thanks for a great review of Healthy Bread in Five Minutes a Day on Mary Hunt’s EverydayCheapskate.com, click to view<\/strong><\/a>.<\/p>\n More in\u00a0The New Artisan Bread in Five Minutes a Day,<\/strong>\u00a0<\/em><\/a>and our other books.<\/p>\n\n