The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

internal temperature

kolobezka's picture

Why is the Internal temperature going down?

July 17, 2012 - 12:57pm -- kolobezka

I was taught to always aim for internal temperature to reach 98°C (208°F) for any kind of bread to assure its microbiologic safety. I've never had problems with that until I recently started to test a new recipe. 

1.step sourdough: 10% dark rye (I'm now using freshly ground) + 10% water - ferment overnight

2.step sourdough: 45% dark rye + 45% water - ferment 6-8 hours

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