Insides are still moist but outside is hard and crusty, please help, this always happens.

Olivia Brown


Im new here and need some help. I've made 2 loaves of sourdough and both have been hard on the outside and undercooked on the inside. Why does this keep happening?

Do i set my oven too high? Do I need to cook longer on a lower temperature?

ANy help would be appreiated.

Thanks, Olivia.


mickharris 2014 October 2

Hi Olivia,

It would be great to know if you bake in a tin and the weight of your loaf. Are you using gas or electric?

Bake as hot as you can. Keep going until the inside of the loaf is at least 90 Celcius. The Crust will be crisp when the loaf comes out of the oven and soften a bit as it cools.

Tapping the base is almost a waste of time until you get to know an objective measure, the thermometer.

Keep going. Play with it and have fun.


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