Hi Frauke, determining when a loaf of bread is fully baked is a skill that comes with practice.  I use color, weight, and structure to test my loaves. Look for three colors ranging from light tan, to rich amber, to dark brown. If the loaf is pale all around, it probably needs additional baking. You can pop the loaf out of the pan toward the end of the suggested bake time. Pick the loaf up. This loaf should feel lighter than you would expect. This is an indication that enough water has been evaporated from the interior of the loaf. If it feels heavy, give it some more time by placing back in the oven directly on the oven rack. Give the loaf a squeeze. The loaf will have a solid crust all around the loaf which does not easily compress. This test needs to be done directly out of the oven and so I recommend using gloves. As your loaf cools, the moisture still remaining in the interior will migrate out of the loaf through the crust and soften it. Once completely cool, the crust should re-harden. If too much moisture is still left, the crust will be softer than desired and the inside may be gummy.

• Reply