Thermometers and bread baking
I have recently started baking larger loaves involves about 9 cups of bread.
I am having difficulty knowing when exactly the bread is done., so the obvious answer is a thermometer.
My understanding is the internal temp should be 205-210 F.
When exactly do you take this temp, after the loaves have been in the oven for 30 minutes or so.Do you just plunge the thermometer through the crust at the highest part of the loaf and until you reach mid point?
Thank you for all responses.