Need Help With Baking Bread

[stolly]

I've tried a few different bread recipes lately. I usually take the loaf out of the oven when the loaf is between 205-210 degrees and the crust is dark golden brown. It's usually slightly gummy inside (but fine to eat), but really gummy (looks gray/undercooked) just above the bottom crust. I usually need to cover with foil part way through to decrease some of the browning, but I still usually end up with a really brown crust and a gummy inside...especially along the bottom of the bread. That gummy part on the bottom becomes hard after is sits for a day so I have to cut it off for DD to eat. Any suggestions? Do I need to cook at a higher/lower temp, decrease the liquid slightly in the recipe? Do you think I'm letting it rise too long or not enough? The past few times I've tested the liquid temp before I mix it with yeast to be sure it's warm enough but not too hot. Help!! Thanks in advance!

[MaryJones2]

It sounds like you may not be cooking it long enough. Can you post the recipe? Maybe we can help you out more if we know what the ingredients and cooking instructions are.

I have good results when I put foil over the top after about 20 minutes. The crust doesn't brown as quickly so I can cook it longer. Also, I bake my bread on the bottom rack so you might try that and see if it improves the gummy bottom.

[MNBeth]

I would try reducing the liquid a bit and see if that helps.

[purple]

I haven't baked much bread but I read on here that gluten-free bread bakes better in a glass rather than metal pan.

Here's some tips:

Open Original Shared Link

[RiceGuy]

I agree with the suggestions so far. Lowering the temp and baking longer, and/or reducing the liquid in the recipe would be the first things I'd try. As far as the type of pan goes, I've only gotten good results in glass. But I don't have any dark metal pans to try, so I don't know how those differ. Here is a thread about pans which may help: https://www.celiac.com/gluten-free/index.php?showtopic=55048

[purple]

Duh...age old tip...I never do...measure your liquids in a glass measuring cup...I saw it on a cooking show today...I haven't done that since high school It does make a difference.

I will try it next time I make bread or pizza crust.

[Wonka]

I have the same problem with bread recipes. I have to lower the temp of the oven by 25 degrees, bake longer and reduce the liquid in the recipe by 2-3 Tbsp to get the same results as others. I think it has alot to do with the humidity here, which is high.