Anonymous Modernist 16780

The Tefal pressure cooker can't reach 1 bar, which is 100 kPa (kilopascals). It can really only reach about 80 kPa. (Check your instruction book to be sure. It should say what it's operating pressure is, though it might state it in psi instead) I believe it's also a jiggling weight style pressure cooker, rather than a spring valve, so it doesn't really give you a clear indication of when it reaches it's maximum pressure. This style of cooker also tend to lose a lot more water than the spring valve style, so maybe try compensating with extra water, and/or reducing the temperature sooner.

I tried this white sandwich bread recipe and the finished product was very dense and tasted doughy and under cooked. On my first attempt, I made the full quantity, weighed exactly as specified in the book (850g flour, etc.). This came out very undercooked when i cut into it after it had cooled down, and my attempts to cook it longer didn't really do much except for overcooking the crust. I attribute this failure to my terrible oven thermostat, as I don't believe it returned to 190°C even after 15 minutes. The second attempt was slightly better, as there was no clearly undercooked sections inside, but it still tasted very doughy. This time, I very closely monitored the temperature with a digital thermometer, with the probe sitting on the rack in the middle of the oven with the bread. Although the temperature dropped to about 180°C when I first put the bread it, I got it back up within about 3 minutes and managed to keep it between 189 and 194°C for the remaining 17 minutes, for a total of about 20 minutes cooking time as specified in the book. I also scaled down the recipe on my second attempt to compensate for my smaller bread tin. The book specified 400ƒâ€”120mm, but I measured mine as 300ƒâ€”130mm. So I scaled the recipe down by 20% (from 850g to 680g flour, and other ingredients accordingly). For the ingredients with small quantities, I used a 0.01g precision scale, so I know they were accurate. For the ingredients * I used all purpose flour, or at least what I presume is equivalent in my country. This particular one I used says it contains 13% protein (13g/100g). * I used a fine grain sea salt. I don't really know what kosher salt is and it doesn't seem to be available in my country. But since I weighed it, I assume this shouldn't be a problem. * I wasn't able to find butter milk powder or non-fat milk powder, so I used regular milk powder with fat. I hope that isn't a problem. * I omitted the sesame seeds and poppy seeds, which I assumed were optional. Any advice on how to improve my results would be appreciated.