Bread that’s burnt on the outside but raw on the inside can be very disappointing, especially after all the time spent making the dough. When this happens, something likely went wrong in the baking process, either with the dough itself or the baking method. In this article, we’ll go over some causes of burnt but undercooked bread so that your bread always bakes to perfection.
What Causes Bread to Burn but Stay Undercooked?
Here are some common reasons why bread may burn on the outside while remaining undercooked inside:
Oven Temperature Too High
An overly high temperature will cause the outer crust of the bread to cook and harden quickly, while the inside doesn’t have time to expand and cook fully. Ideally, the oven temperature should be adjusted to match the type of bread being baked.
However, oven thermostats often give inaccurate readings. So, even if the oven displays the correct temperature, it might still be wrong. The solution is to buy an oven thermometer and place it inside the oven. It’s best to place the thermometer on the rack where you bake your bread.
Uneven Heat Distribution
If the oven’s heat is uneven, certain parts of the bread may cook faster than others. To solve this, try rotating the bread pan halfway through the baking process to ensure even heat distribution.
Pan Placement
Placing the bread too close to the top or bottom heating element can cause the crust to burn quickly, while the inside remains undercooked. It’s best to use the middle rack of the oven, where heat is distributed more evenly.
Dough Too Wet
Dough consistency also affects how well the bread cooks. Wet dough takes longer to cook through the center. Additionally, overly wet dough creates more steam as it bakes, causing the crust to dry out and brown faster. To prevent this, follow recipe measurements closely and use a scale to measure ingredients instead of spoons or cups.
How to Fix Undercooked Bread
Undercooked bread can often be fixed by putting it back in the oven for a few extra minutes. This works well if the crust appears fully baked but the inside is still doughy. Return the bread to a preheated oven at 175° Celsius for about 10–20 minutes.
However, it’s essential to remember that beyond baking techniques and ingredient measurements, the quality of ingredients used significantly impacts the final result. One of the most important ingredients in bread-making is high-protein flour. This type of flour helps the dough become more elastic and rise perfectly.
PT Manunggal Perkasa, a producer of high-quality wheat flour, offers a variety of flour types suitable for all baking needs, whether for beginners or professionals. One of our flagship brands is KANTIL, specially designed to produce soft, elastic dough, resulting in bread that is fluffier and more delicious. (pj/mkt)
Referensi:
https://www.tasteofhome.com/article/undercooked-bread-heres-how-to-fix-it/#:~:text=Setting%20the%20Oven%20Temperature%20Is%20Too%20Hot&text=If%20your%20oven%20runs%20hot,essentials%20in%20your%20kitchen%2C%20too
https://www.thefreshloaf.com/node/21301/burnt-outside-uncooked-inside