After decades of bread baking where excess residual moisture in my loaves never was a problem, it has become a major issue. I’m trying to figure out why, and how to avoid it. At first it seemed a no brainer: add less water (liquid). But, when I do that, the dough doesn’t come together well at all. Note also that I am now baking in Southern California, whereas before it was in Ohio.
Although to some extent I had this problem with a gas oven after moving to Southern California, we redid our kitchen and now have an electric Thermodor wall oven (by the way, the only reason we went with electric was that that was the only version that had a built in microwave).
After reading Rose’s comments about moisture retention and leaving the oven door open, etc., I plan to try a number of things, including—
longer preheat (and using convection during that period)
cracking the oven door during the last 10 minutes or so, OR using convection during the last 10 minutes.
I just am flabbergasted how difficult this has been to correct. Any comments would be appreciated. Thanks.