BREAD baking

[papaver]

I followed Tulip's suggestion and found the recipe on the NYT site. Mixed it up this morning, let it rise, and have two loaves waiting to go in the oven now While waiting, I threw together my first batch of soap, I'm very interested to see how it turns out.

soap? Or soup?

[NoNo]

soap? Or soup?

Soap. I'll get around to soup at some point. Right now I have to clean up this mess

[NoNo]

Oh my goodness, is my stomach happy! I will say that I pulled them out because the top seemed to be getting over-brown, but the bottoms were almost slightly undercooked. I'll have to play with leaving the stone in longer to heat up (did about 30min this time) and lowering the temp a tad to let it cook longer.

[papaver]

looks wonderful!

[NoNo]

Since I mentioned the soap, here's a picture of that, as well:



I had trouble getting them out and ran a little too much warm water over that guy on the left. Live and learn. They smell like cranberry

[papaver]

last night I dreamt that my mom threw away my dough... what a nightmare.

[BleeckerSt_Girl]

Oh my goodness, is my stomach happy! I will say that I pulled them out because the top seemed to be getting over-brown, but the bottoms were almost slightly undercooked. I'll have to play with leaving the stone in longer to heat up (did about 30min this time) and lowering the temp a tad to let it cook longer.

Non-no, those are gorgeous!

Might i humbly suggest that if you want the bottom to cook more, that you preheat the oven on at least 450F for 30 min, then put in the bread, let bake at 450, then lower it to maybe 400 for the last 15 min.
If you lower the oven temp from the beginning and cook longer, you are even more likely to have an undercooked bottom of the loaves. They need that really hot temp on their bottoms right in the beginning of baking to cook properly. Be sure to not put a cool fridge-chilled loaf into the very hot oven. The extremes might crack your stone and a cool loaf will not have a chance to expand much in the oven before the outer surface of the loaf hardens and prevents further expansion (called 'oven spring'). baking a chilled loaf would tend to come out small, dense, undercooked inside and overcooked outside.
I have found that I get the best results when putting a room temp loaf into a very hot well-preheated oven, then lowering the temp 25 degrees halfway through baking. Of course that is merely my own experience.

last night I dreamt that my mom threw away my dough... what a nightmare.

Wow, a classic mother dream! I have lots of weird 'mother dreams' too- i suspect many of us do, regardless of our level of love for our mothers. It's just our inner child being worried.