The bread I baked at 425 versus 375 came out completely different

I followed the same sourdough recipe from my neighbor in Louisville, but tried 425 for the first 20 minutes instead of 375. The crust was way too dark and the inside was still gummy. Learned that higher heat doesn't mean faster baking, it just burns the outside before the middle sets. Has anyone else messed up a loaf by changing the temp like that?

3 comments

3 Comments

sandraflores1mo agoMost Upvoted

I mean yeah the crust got dark, but is a slightly chewy middle really ruining your whole day? It's bread, not brain surgery.

emmawood1mo ago

Wait, so you're telling me I'm not supposed to treat my sourdough like a minor life failure? I mean, @sandraflores, you're right, it's not like I'm rebuilding a transmission here. But when I spend three hours planning my weekend bake and the middle comes out like a sad sponge, I do feel a little like I've lost a tiny battle. I guess I just expected a little more drama out of my flour and water situation.

grantmartinez24d ago

I get what you're saying but I see it a little different. When you put that much time into mixing, folding, and waiting for a loaf to proof, a gummy middle feels like you wasted a whole weekend morning. It's not the end of the world, but it's frustrating enough to want to fix it for next time.