No Knead Bread a bit doughy
I have made this bread 4 times so far and love the taste. We
make it in a 4 qt dutch oven. So far we have experienced
a rather doughy interior to the bread, no matter what kind of
flour we use,i.e. bread, whole wheat and bread flour combination.
The problem sometimes clears up as the bread ages.
I have measured the temperature of the bread when done with a
digital thermometer and found the interior to be 200 to 210
degrees. I am wondering if cutting some slits in the top of
the dough when it going in the oven would help with this.
Has anyone else experienced this problem?
did you cut it before it had completely cooled? I made for the first time this weekend and was totally thrilled with the result, I made on Saturday but didn't even cut into the loaf until Sunday morning.
I honestly did not check the interior temperature (I never do). We also inadvertently had an almost 4 hour "2nd rise" due to getting waylaid running errands - didn't hurt it a bit. With other methods I have had this totally deflate the rise, but this seemed to make more air bubbles and even crispier crust. mine also split at the top, looked just like a fancy artisan loaf when I popped it out of my LC oval oven.
Yes, I have had the same problem. I have only made the bread twice. The first time, I made it exactly as per the directions. I found that perhaps my oven runs a little bit too hot as when I took the top off of the dutch oven, the crust was already beginning to burn. I only kept it in for about 10-15 minutes more. I concluded that my bread needed to cook at a lower temperature. For my second attempt, I thought I would try something different. I wanted to see how the bread would do as a regular, slicing type of loaf. I did the first rising by the book, but did the second rise in a loaf pan. No preheating of the pan or anything. I didn't want a crunchy crust for this one. I pre-heated the oven about 50 degrees cooler than the first attempt and put the loaf in. Again, I got some burning on the crust, but not so bad as the first time. I don't remember how long I ended up baking it, but it was definitely longer than the first time. Also, I reasoned that in a loaf, the bread might cook faster. The loaf also came out a bit doughy.
I am not complaining though, as I live alone and just don't go through bread very fast. The wetter loaf seems to keep longer than a properly cooked one.
Your experience sounds similar to mine. I find the crust well-browned by the time I take the lid off the Le Creuset, and the bread is usually flat. Last time, when I took it out of the oven it also had some tiny blisters all over the surface. I saw on Baking911.com (great site btw) that that could be the result of too-high heat.
My next loaf is due to go into the oven this afternoon. This time I've reduced the water (maybe now I can get an actual seam instead of a blob), and will also cook the bread at slightly lower heat.
I have not had this problem at all. My bread is not browned at all when I take the lid off. Admittedly, I am using a stainless steel pot because I don't have a cast iron one like the Le Creuset. But I am ending up with the doughy texture despite a baking time of nearly an hour total.
This was also my experience on my first loaf (burning on the top.) I have since reduced the oven temperature to 425 (I think my oven runs a bit hotter than the temperature knob says, but my digital thermometer doesn't go high enough to check this) and I have cut the uncovered bake time to 10 minutes max, and my most recent loaf turned out just about perfect. I'm baking mine in a 6qt enameled dutch oven.
Interesting that you say you tried it in loaf pans. I did too. I have
some Lodge cast iron loaf pans. Split a batch of dough, baked covered
with aluminum foil. Worked out ok, but still a little doughy even though
there was less dough to bake. I have been cutting back on the water too.
One and one half cups.
That's what I was going to speculate. I'm using an 8qt. By the time mine is done it has risen well and generated a good deal of space between the crust and the sides of the pot so that it's hot air and not direct contact with hot metal that's doing the cooking. I think that's very important.
I'm baking my bread on my gas BBQ (no oven). I did my first one in contact with a hot tile. The bottom crust burned but the bread, happily, was fine with the bottom crust cut off. When I elevated the pot to have an airspace beneath it, the bottom crust was much improved and I think that supports the idea that it's the hot air that crucial.