Undercooked French Bread in Bread machine
I recently bought a Hamilton Beach 2 lbs Bread-maker. Today I used their provided recipe to make a 2lbs loaf of French bread. I followed the recipe but my bread turned out looking under-cooked on top of the loaf and on the inside. I made the Italian Parmesan bread last weekend and had no problems with it. This time, the bread seemed to stay liquid after mixing for a lot longer than it did with the Italian Parmesan bread. Being a first time bread-
maker I'm not sure if that's just how French bread is when it bakes or what. Any advice or suggestions of where I went wrong, and/or how I can fix it would be greatly appreciated. I feel like I probably messed up on the measuring of ingredients.
Best Answer
I'm going to base my initial diagnosis on this:
I followed the recipe but my bread turned out looking under-cooked on top of the loaf and on the inside. I made the Italian Parmesan bread last weekend and had no problems with it. This time, the bread seemed to stay liquid after mixing for a lot longer than it did with the Italian Parmesan bread.
No bread machine cookbook is able to account 100% for variations in ingredients and environment. For this reason, I always watch the bread machine during the mixing stage, to see if I need to add a little bit of water or a little bit of flour.
It sounds like you needed a little bit less water (like 2 Tbs less) or a little bit more flour (like 2 Tbs more) in order for the dough to reach the perfect consistency. You can tell you have the right balance because the dough pulls away from the sides of the bread chamber, and balls up for the mixer blade to push it around, but there isn't a bunch of leftover dry flour. If you try this again, I would suggest lowering the amount of water in the recipe by 2 Tbs, and waiting to add that in until the mixing stage if you know you need it. And if it's still goopy well into the mixing stage, add a couple Tbs of flour. Be cautious here, though; French bread is supposed to be high-hydration, so it should be a bit sticky.
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How do you fix undercooked bread in a bread machine?
In most situations, an undercooked loaf of bread can be fixed by returning it to the oven for a few more minutes. This is true for loaves where the outside of your bread may look fully set, but the inside of the bread is still gummy. Place the loaf back in a preheated oven at 350\xb0 F for 10-20 minutes.Why is my bread machine bread doughy?
The loaf is undercooked in the middle If your bread has come out doughy in the middle, there's a very simple fix. Just put it in your oven to finish baking. You can even do this once the loaf has cooled.Why is my French bread doughy?
The most common reason for doughy bread after baking is that it was simply undercooked. This could be due to the oven being too hot and not baking long enough. It can also be because of improper cooling or not following the recipe correctly.What happens if you eat slightly undercooked bread?
Usually, nothing. As long as there is no raw yeast or eggs, eating undercooked bread won't make you sick. However, it might not be a very pleasant experience. Cook your bread all the way for a delicious, perfectly plump loaf.How to bake a large loaf of TRUE French Bread in a Bread Machine
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