Bread

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jonuxuk
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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Arducius in reply to @jonuxuk

The crust/flour on crust started to burn

If your oven has the option then use only the lower heating element when cooking, and don't use the fan setting. I find mine will burn bread if the upper element is used, and the crust dries out really quickly with the fan going.

Uncooked after an hour in the oven sounds odd to me. Was it a particularly big loaf and was the oven pre-heated properly with the baking tray/stone/whatever in the oven too?

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jonuxuk in reply to @Arducius

The oven was preheated with metal tray and baking stone in it. The loaf wasn't particularly large either, no, wet weight 1kg.

The fan oven doesn't have a non-fan option, nor can I split the heating elements. But I could try in the smaller oven (non-fan) although the baking stone won't fit in there.

Trial and error I guess!

PS: Getting one of these - that should negate the fan effect:

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