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Antonio Hadfield
Hi WB! I think there might be a couple of possibilities. Your oven might not be baking as hot as the display is saying or your thermometer might be off. Also, I usually bake the first phase at 500 degrees (for 25 minutes) then lower the oven to 475 for the last 20. I then turn the oven off and leave the loaf in the DO, lid off, for an additional 10 minutes, with the oven door slightly open. This method consistently results in around 210-215 interior temp. However, the picture you included indicates your loaf has baked well. You should probably invest in a small oven thermometer, the kind with a small foot and face dial, that you leave in the oven, so you can double check temps though.
The standard internal temp recommendation is not usable for you, given for your elevation. You need to develop your own rule of thumb. Water is evaporating out of the loaf (normal) at a lower temperature for you. Standard temperature recommendations are based on sea level elevation.
I suggest that you check the boing point of water with your thermometer, (you are at slightly honer elevation than I am at), since you will never reach that number (the loaf will burn badly if you actually get to that number because all the water would have to be cooked out before that temperature is reached, at which point it burns rapidly).
I wonder from other folks...the holes in my bread look just like Woodenbear's photo. I keep testing different tweaks, but I never get the prized large, irregular holes. It's delicious (with good crust, crumb, and significant oven spring) so I'm not really concerned, but I wonder if the lower boiling point of water might be preventing them from developing?
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I followed this ( -and-raisin-sourdough-bread/) recipe, I feel like I can never figure out how to make the loaf hold its shape! It spreads out when I take it out the fridge after an overnight cold retard. I use the strongest flour available to me (12.8%). I even added an extra fold to make sure the gluten was sufficiently developed.
The mini muffins were light and delicious; we are saving the loaf for tomorrow. I got 4 tablespoons of lemon juice from one lemon, which I should have zested before squeezing the juice. There would have been more intense lemony deliciousness if I had used 4 lemons worth of zest, but I think the result was very nice. I will make this again zesting two lemons first and save the excess juice for another use.
Now slightly scaled up to yield a taller 95-inch loaf (more zucchini, 1 extra egg, and a touch of applesauce for moisture), the quick bread is better than ever and ready to place 1st in your own kitchens too!
You can absolutely slightly reduce either or both, but understand that sugar and oil help produce a moist, tender loaf; altering the ingredients may have disappointing results. Or for an option without refined sugar, you may enjoy this Greek yogurt zucchini bread instead!
This was the first time I ever made a zucchini loaf and it turned out so well. I even impressed my friend who is a great cook and gardener ( it was her home grown zucchini that I used ): I was very pleased with myself !!
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