Internal Temps of bread (not exactly advanced)
Dont think this counts as advanced, but didnt really know where else to put it.
I am about to invest in a probe thermometer to measure the internal temps of my bread during cooking.
I was wondering if there is a website/guide/book I can look at to tell what type of bread has what temperature at the point of being ready. I know the basic 80-90c, but I am looking to move towards different types of bread and mixes, and am assuming that there wont be a universal bread ready temp.
Any help would be greatly appreciated,