Comment on Buckwheat Sourdough Loaf Gluten-Free Vegan by Marissa Viszolay.
Yes, I think I will try baking it longer at a lower temperature because I don’t really have anything that will trap heat as a dutch oven would…Just the cast iron, a glass dish or a cookie sheet. The outcome was strange because the inside of the bread was baked, but the outer layer right below the crust was a little moist.
Marissa Viszolay Also Commented
Buckwheat Sourdough Loaf Gluten-Free Vegan
Hey Chantal,
i made this bread yesterday and it came out pretty well, besides the fact that some of the interior, close to the crust looked a little undercooked. I don’t have a dutch oven but instead used a cast iron pan to bake the bread on. Is there something I could be doing wrong? I was wondering if I should be baking the bread at a lower temperature and for longer, because if I baked the bread longer than the 50 minutes you recommended then I would have burnt the crust I think.
