This is basically the first loaf I have baked and I am having difficulty knowing how I should tweak it. I have four directions to go with it and would like to know in which direction I should go, or if further tweaking might improve any of the forks below.
So I'm building 'bread' for a grilled cheese sandwich using macaroni (ditalini, actually) and cheese (mornay using 1/2s cheddar, colby-jack, using roux). I am making this bread using a springform pan, so it will also be a 'cake', if you will. So anyway, I need to keep the 'cake' from browning too much, stay moist, not get super crunchy, and turn into a solid, cohesive whole.
I have two primary forks from my first test.
Test #1: 325'f @ 45min
- browned slightly on bottom and sides after 45 minutes; too loose, not browned
- raised temp to 425'f applied egg wash to top and edges baked for fifteen; too loose, spotted brown (bottom unknown)
- applied egg wash to spots, around edges again, baked for fifteen more; less, but still too loose, bottom far too crunchy
Final for Test #1: bottom too browned, too loose
Fork #1: Adjusting temp:time
- sub fork #2.1.a: lower, slower
- sub fork #2.1.b: higher, faster
Fork #2: Adding more mornay using a corn starch slurry prior to baking
- sub fork #2.2.a: mixing corn starch slurry mornay with mac 'n cheese
- sub fork #2.2.b: mixing just bechamel and corn starch slurry with mac 'n cheese
So what direction would, at least in theory, provide a denser, more cohesive solid, and allow for some browning, though not complete? (The browning will be finished off by egg-wash and cast iron skillet)