I followed the basic recipe from the Good Housekeeping Cookbook for basic bread. After the first proofing, I baked it in a loaf pan at 400F for 30 mins. The bread turned out flat and burnt at the bottom. What am I doing?
closed as unclear what you're asking by Mien, KatieK, user18453, SAJ14SAJ, derobert Apr 10 '14 at 16:58
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There are a few rules I follow - but sadly bread does vary depending on water content, room temperature etc.
- If making smaller loaves or rolls - the time is greatly reduced.
- Making the oven extra hot before loaf goes in and then reducing heat helps get a nice crust.
- Adding a cup of boiling water into the oven also helps with the crust
I use generally use a fan oven and rotate the bread part way through cooking
Take bread out early - tap the bread - it should sound hollow if cooked.
Cook in the middle of the oven not on the bottom shelf.
Sorry I can not offer more detail - but it does tend to be a more of a trial and error process - and I am not sure what type of oven you are using.
I was advised by a baker - trial and error and take notes - do not change to much ant any one time!
Assuming this recipe is for a basic US style sandwich loaf--white bread slightly enriched with butter and milk--then it is going to be done when the internal temperature, as measured with a probe thermometer through the bottom crust (so as to avoid marring the appearance with the thermometer hole) is approximately 190 F.
In comparing to what I imagine is a similar King Arthur recipe, the baking temperature of 400 F seems quite high, which may explain your burned crust.