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Testing for Doneness
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
Bread that is not completely baked has an unpleasant, doughy flavour. Exact baking times are difficult, so each loaf should be tested before it is left to cool.
Take the loaf out of its tin, or off the baking sheet, and hold it in a folded tea towel. Tap the bottom with your knuckles. If the loaf is baked through, it will sound hollow. If it sounds dull, return it to the oven for 5 minutes, then test again. At this stage it is not necessary to put loaves back in their tins. Cool the bread on a rack.
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