The open paper bag allows room temperature air to circulate keeping the bread crusty in a good way for about 2 3 days. Its possible that your bread may not be undercooked at all.
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In doing so they loose water molecules to the environment.
. Preheat your oven to 350 F take the bread from the fridge cut the plastic and put the whole frozen loaf in the now-heated oven. My first thought is that youre underbaking it but many factors contribute to dense bread. Bread in waxed paper bags.
Its Not Cool Enough. If it is underkneaded the protein structure cant develop properly so it cant trap pockets of carbon dioxide and then rise. This crust then helps keep the insides of the loaf moist.
Storing a bag in a paper bag on the other hand will not create such a nice environment. At temperatures below 40 degrees and I hope your refrigerator cools to below 40 starch molecules begin to break down. Is it my bread bin.
If bread is stored in a plastic bag you can see the moisture very well. As the temperature drops the relative humidity inside the bag increases to a point where the air in the bag becomes saturated and the moisture in the air becomes liquid water which lands on the bread and on the inside surface of the packaging. Its these conditions that yeast really appreciate.
If the bread were to be kept in the plastic bag like the loaves in the basic bread aisle of the store the moisture in the bread would work against the crust and the whole thing would. Its fully defrosted but when its in the breadbin the corners of the slices are wet. The inside of the bag may get a little damp especially with warmer weather.
If the top isnt adequately slashed. True under refrigeration bread or any baked good will not mold. The slightly moist enironment is perfect for moulds to grow.
If the temperature creeps up closer to 400 Fernhiet or 204 Celcius then thats why youre ending up with scorched bread thats practically raw within. If the bread sounds hollow then its most likely cooked all the way through. Allow the dough to rest and autolyse that is develop gluten from the reaction of the water and precursor proteins in the presence of enzymes naturally in the flour.
Hold on a sec. While 40 minutes sounds like a long time you already did. For more information on this great tool I personally use time and time again click on this super informative post right here.
It wont mold because it cant. Repeat the stretch and fold method a couple of times to get the final development. This limits the amount of hand kneading you have to do.
Refrigeration is a naturally dehydrating environment. Let the loaf steam and leave it inside for about 40 minutes. Just remove the loaf from its pan or baking stone once its cool enough to handle and firmly thump the bottom of the loaf with your finger.
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