why is the bread i made hard outside and soft inside?

Question

its not cooked inside

Answer 1

bread should be hard outside and soft inside
its called crusty bread

when you take the bread out of the oven tap it, if it sounds hollow its done

sometimes putting a bowl of water in the oven while cooking the bread helps

Answer 2

Contrary to these other answers, the bread is actually baked at TOO LOW of a temperature: here's the deal:
you get several things when you first put the bread in the oven, but most importantly you want some humidity (a spray or two of water) so that the exterior of the crust doesn't dry out (industrial ovens use steam injection). The reason I say too low of a temperature, is because you're having to have the maillard reaciton (what causes browning, developing flavor, telling you when the loaf is done) happen at a slower rate at the lower temperature. I also bet your bread dried out a little bit faster. This is because it takes longer to brown, thus you leave it in longer, thus it dries out more in the oven. If it's a lean dough (contains minimal fat) i'd bake it around 450-500, and start your oven 2 hours before you actually need it. If it's an enriche dough (has fat, eggs, sugar etc...) i'd go for a lower temperature (340-375). As far as the inside being raw? that's a matter of you probably making the loaves too big. The bigger the loaf, the longer the bake. when you pull the loaf out, it should have a hollow sound when the bottom of the bread is tapped with a finger. I've got a degree in this fun stuff, and assist in classes from time to time. Trust me :D

Answer 3

You probably didn't bake it long enough or in a hot enough oven. When you use water instead of milk in your dough the outside can become crunchy while the inside stays soft. Cover your bread with foil and stick it back in the oven.

Answer 4

oven temperature - too high. You need to place your bread on the top level of your oven with a temperature of about 392F (200C). Normally loaves of bread require a 30-40 minutes baking. Another possibility is that you put too much yeast. You need to use 15 grams of yeast for 500 grams of flour.

Answer 5

if you made yeast bread from scratch and you just took it out of the oven put oleo on the top w/something to cover your hand as the bread is gonna be hot. That softens the crust.

Answer 6

Have it in the oven longer. The crust softens after a while, and is the hardest when first out of the oven.