Expert: Elyse Grau - 12/14/2009

Question
I am a beginner at making bread.. I tried my first time tonight and it looked fantastic but it was still doughy and raw on the inside! So I stuck it back in the oven and then it just kept getting harder and harder and browner and browner but the middle was still so doughy and raw..! Oh can I get it right!!  

Answer
Christan:
It can be hard to tell when bread is done, at least at first. The standard test is to rap the bottom of the loaf and listen for a hollow sound. If you try doing it early when you know it isn't done, you can get an idea of what that sounds like - more a dull thump. Then when you try it later you should be able to notice the difference.

Another way to test it is to insert a sharp knife a little ways in. It should come out clean. I don't think that is totally reliable either, but it will let you know if it is way underdone. Probably the most reliable way is to use a thermometer. Insert it from the bottom so it won't mar the look of the loaf. The finished loaf should be at least 200 degrees. If the bread isn't done but is getting brown, simply lay some foil, shiny side up, loosely over the top.

The other thing you need to do is let it cool sufficiently before cutting it. It needs at least 15 minutes after coming out of the oven to set the crumb, 30 if it is whole wheat. I have taken to leaving my whole-wheat sandwich breads overnight before slicing them, as I find both the texture and flavor is improved.

Elyse