Doughy Texture

Here are some helpful solutions for the common causes:

  • Bread is underbaked

    • Color is not the best indication of whether a loaf of bread has finished baking. The best indication for doneness is to remove the bread from the pan and tap the bottom or sides of the baked bread. If it sounds hollow, the bread has finished baking. If the bread is nicely browned and it still does not sound hollow when tapped, cover lightly with aluminum foil and continue baking. Recheck for doneness every 5 or so minutes.
    • Unlike most baked products, shiny aluminum pans are not the first choice of expert bread bakers. Breads baked in shiny metal pans often need to bake longer. The choice of expert bread bakers is a dark heavy-gauge steel pan or cookie sheet.
    • Extra baking time is required when baking more than one loaf of bread at a time. Leave at least 4 inches of space between bread pans on the oven rack to allow hot air to circulate around the pans. For more even baking, rotate pans from one side to the other and from front to back, halfway through the baking time.

  • Steam causes soggy dough that can appear underbaked

    Air circulating around the loaf allows the steam built up inside the bread to evaporate. If the bread is kept in its baking pan, it will become soggy and look and taste doughy.

  • Oven thermostat incorrect; bread is underbaked

    If the bread has not finished baking by the maximum time indicated in the recipe, the oven thermostat may be off. Oven thermostats can vary over time, requiring adjustments by the baker or calibration by a professional. To insure the correct temperature each time you bake, always use an oven thermometer. Place it in the center of the oven. Adjust oven dial up or down to correct the oven temperature.