Help guys…
I am failing to to finish baking, my par-baked baguettes. I can’t seem to get the crumb on the inside to be dry. It’s usually wet and squishy. It’s like it’s not yet been cooked enough but when I par-bake the baguettes, I get the internal temperature to be around 98 to 99°C, so it is already cooked. I don’t understand what I’m doing wrong. Please anyone out there help me.
I cannot seem to understand where I’m going wrong.
