Bread

Getting back into baking bread. Started a rye starter a week ago and the first try wasn't a great success. Bread wasn't properly cooked in the middle, near the bottom.

This is what I did:

• First prove: 12 hours;
  
• Basket prove: 45 mins (might be too short I think);
  
• Fan oven on 250C with baking stone on rack and metal tray (for ice cubes->steam) at bottom;
  
• Chucked a handful of ice cubes in the metal tray;
  
• In at 250C for 15 minutes;
  
• Turned down to 225C for 40 minutes.
  
  

I didn't use a thermometer to check temp inside the loaf but will do next time. The crust/flour on crust started to burn so I took it out after 55 minutes in total.

I'm thinking of making some or all of the following changes:

• Basket prove for longer, probably 75 - 90 minutes
  
• Turn down from 250C earlier, maybe after 5-10 minutes
  
• Turn down to lower temp (200C-210C)
  
• Bake for longer (at lower temp), ~ 60-70 minutes
  
  

Any tips from the more experienced greatly appreciated.

On a positive note (>>> Look what I got in the post....), the joy of buying STUFF:

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