The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on February 27, 2013, 08:47:24 PM
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http://www.democraticunderground.com/115722589
Oh my.
hedgehog (29,762 posts) Wed Feb 27, 2013, 12:25 PM
Did you ever underbake a loaf of bread? Is there a way to fix this?
Occasionally I'll take a loaf of bread out of the oven too soon. It's only after I slice into the loaf that I find out that the middle is still unbaked. Is there any way to repair this?
kentauros (21,132 posts) Wed Feb 27, 2013, 12:31 PM
1. You can't fix it that I'm aware of.
If you still want to save the bread, best thing to do would be slice it lengthwise, and cut out the unbaked portion.
I've been having some problems with this happening with the 5-Minute Artisan bread recipe. All I can figure is that my yeast isn't fresh enough any longer (I keep it in the freezer, yet I know it's well over two years old.) The last loaf I made I suspect the yeast was completely flat because the small loaf still didn't rise all over. I'm staling the slices now so I can make bread pudding out of it instead
sinkingfeeling (27,171 posts) Wed Feb 27, 2013, 12:33 PM
2. I think the only thing to do is to slice and toast or use in something else that will be cooked/baked a second time.
P.S. Did you let the bread cool before you cut into it? Hot bread will look mushy in the center, but is fine after cooling.
pinto (96,802 posts) Wed Feb 27, 2013, 12:52 PM
3. Cube and throw into soup as a thickener?
cbayer (118,185 posts) Wed Feb 27, 2013, 01:02 PM
4. I think just use the fully cooked crust.
I might use that part for croutons or for fondue, but I would probably ditch the rest. It's going to go bad in a hurry anyway.
Also, I know you probably know this, but never cut a loaf when it's still hot. That will inevitably lead to under baked bread.
Major Nikon (8,731 posts) Wed Feb 27, 2013, 01:34 PM
5. You can rebake it
If you already have a brown crust then you'd want to use a lower baking temp like 300F or so. Supermarkets actually sell pre-baked bread that you finish in the oven so it gets baked twice. You might wind up with bread that is too dry, but it's worth a shot.
If you don't already have one, invest in an instant read thermometer. Works great with bread for testing internal doneness.
locks (234 posts) Wed Feb 27, 2013, 02:08 PM
6. Don't fix it
How about french toast or bread pudding? If not, the birds and squirrels will love it.
bif (15,160 posts) Wed Feb 27, 2013, 03:44 PM
8. Best way to test it to see if it's done is turn it upside down and tap on it. If it sounds hollow, it's done.
And finally Ugly, she with the face like Hindenburg's, shows up:
Warpy (67,291 posts) Wed Feb 27, 2013, 08:12 PM
9. You can use the done parts for croutons or slice it, bake it in the oven sliced, and use for bread crumbs.
The best thing to do is take the bread out of the pan and thump the bottom. You'll be able to tell which are done and which are not by the thump. Done sounds hollow, raw sounds dull.
Also consider lowering your oven temperature if the outside is getting nice and brown while the inside is still raw. The oven too hot is usually the reason for underdone bread.
Oh, and don't cut into it until it's cool, no matter how hungry you are. Bread finishes cooking outside the oven. If you slice into it while it's hot, the middle will be gummy.
<<<avoids the problem by buying bread at the grocery store.
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kentauros (21,132 posts) Wed Feb 27, 2013, 12:31 PM
I've been having some problems with this happening with the 5-Minute Artisan bread recipe. All I can figure is that my yeast isn't fresh enough any longer (I keep it in the freezer, yet I know it's well over two years old.) The last loaf I made I suspect the yeast was completely flat because the small loaf still didn't rise all over. I'm staling the slices now so I can make bread pudding out of it instead
The JOOOOOOOOOOOOSSSSS must have snuck a loaf of unleavened bread into the kentauros primitive's oven.
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Woe and betide the C&B forum.
Use a cooking thermometer next time, DUmmy.The JOOOOOOOOOOOOSSSSS must have snuck a loaf of unleavened bread into the kentauros primitive's oven.
:rofl:
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Woe and betide the C&B forum.
Use a cooking thermometer next time, DUmmy.
Lord only knows where a primitive's cooking thermometer has been.
The last loaf temperature they might have checked is not one anybody would want to eat.
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(http://i237.photobucket.com/albums/ff68/kayaktn/PICT0026_zps0d87611a.jpg)
THAT is a loaf of bread, bitches.
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I did the left one in a cast-iron pot and the other in a standard loaf pan. It's just like cooking meat.
(http://i237.photobucket.com/albums/ff68/kayaktn/bread_zps07b31283.jpg)
Limp, sissy soft crust: 190º
Good, crusty, awesome bread: 210º
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I did the left one in a cast-iron pot and the other in a standard loaf pan. It's just like cooking meat.
(http://i237.photobucket.com/albums/ff68/kayaktn/bread_zps07b31283.jpg)
Limp, sissy soft crust: 190º
Good, crusty, awesome bread: 210º
Those look good.
They also sort of look like a pair of devil's dumplings.
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I cooked them to 190º. The crust came out way too soft, like Wonderbread. Toasting it makes up for it a little.
I like baking my own bread because I can get that great crispy, airy crust you get from European and Jewish delis. The first loaf was cooked to 210º and came out perfectly.
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I make honey and whole wheat. Turns out okay. It's a pretty forgiving recipe. If I set it to raise and get busy outside and let it over-raise, I can punch it down and try again. Under baking is just a newbie mistake. You waste a couple batches and you stop doing that.
(http://i138.photobucket.com/albums/q276/cavistonm/bread.jpg)
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I did the left one in a cast-iron pot and the other in a standard loaf pan. It's just like cooking meat.
(http://i237.photobucket.com/albums/ff68/kayaktn/bread_zps07b31283.jpg)
Limp, sissy soft crust: 190º
Good, crusty, awesome bread: 210º
Those are beautiful. Bet they taste as good as they look.
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Oh yeah. Great stuff.
I was trying to get that basic loaf shape with the loaf pan but it didn't work... it just shrunk. It's probably the recipe I'm using, but it works for me so I'm not going to complain.
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pinto (96,802 posts) Wed Feb 27, 2013, 12:52 PM
3. Cube and throw into soup as a thickener?
Yuck
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Under baking is just a newbie mistake. You waste a couple batches and you stop doing that.
The recipe I have says to cook it to a certain temperature. I've never had any luck with baking, so I made sure I had a thermometer around to check. I used it the first time and it came out great.
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You guys all sound like Lucinda.
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I want your recipes. :-)
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You guys all sound like Lucinda.
And you sound like a guy who doesn't have any fresh-baked bread in his kitchen. :whistling:
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Oh yeah. Great stuff.
I was trying to get that basic loaf shape with the loaf pan but it didn't work... it just shrunk. It's probably the recipe I'm using, but it works for me so I'm not going to complain.
Do you keep your expired yeast infection
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And you sound like a guy who doesn't have any fresh-baked bread in his kitchen.
Eau cntrainere!! I do. Freshly baked for me by the good people at Publix.
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Eau cntrainere!! I do. Freshly baked for me by the good people at Publix.
Ditto. Vons here.
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You guys all sound like Lucinda.
That's what I was thinking too, as I was reading this.
But we need sort of break from the dreary politics of the primitives; at least a short one.
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Chris, your bread looks fantastic. Is that the recipe you put into the Edibles forum?
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It is. I doubled it, which made measuring out ingredients easier since you're not fooling with tiny 1/4-teaspoons.
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Chris, your bread looks fantastic. Is that the recipe you put into the Edibles forum?
This. :drool: :drool: :drool: :drool: :drool:
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This. :drool: :drool: :drool: :drool: :drool:
Thirded! :cheersmate:
Home made bread is awesome My mom recently gave me her bread maker, so I need to play around with that soon.
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I cooked them to 190º. The crust came out way too soft, like Wonderbread. Toasting it makes up for it a little.
I like baking my own bread because I can get that great crispy, airy crust you get from European and Jewish delis. The first loaf was cooked to 210º and came out perfectly.
I used to bake our bread when my kids were young. They loved punching down the dough. I used to have to divide it in half before the first rise so they'd each have dough to punch or they'd fight about it. I rarely make yeast bread anymore because I don't eat any grain but I love the smell of fresh baked bread.
Cindie