Quote:
Originally Posted by AngryScot
Made for pasta dinner last night.
The middle was a tad doughy if that is a word? still tasted great with some butter melted on it and used as a pasta scoop 
I still need to get my arse out to get a stone. The pot I have been using is good and all, but I want to try some french type breads next |
Two things:
Oftentimes on high hydration doughs a good solid bake is required to get rid of some of the moisture.
Also, I tend to prefer most bread after a suitable rest. Say 5-24 hrs. That allows the crumb to stabilize, flavors to meld.
By the looks of that loaf, I'd bet that if you baked it longer it'd solve the doughy crumb and you'd get a nicer crust. Color is flavor. Bake to a darker brown/black to caramelize the sugars on the outside. You'll be surprised at what you find!