AboutElyse Grau Expertise I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
I just started making bread and have noticed the bottom of my loaf is moist or not fully cooked. For a 1 1/2 loaf recipe I am baking at 350 degrees for 30-35 minutes, the top is brown but the bottom slightly moist. I have tried to increase the baking time and temperature with the same result. Any suggestions?
Thank you ........... Nick
Answer Nick:
Try baking on the lowest shelf of your oven. Check for doneness by removing the loaf from the pan and rapping on the bottom - it should sound hollow and the crust should be firm. If not, replace it in the pan, or just put it on a baking sheet and return it to the oven.
You can also use a thermometer to check the internal temperature if you're unsure, you are looking for at least 195 degrees.
