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.