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Submitted by rholcomb1 on November 22, 2006 - 9:53am

Inner temperature

Does anyone check the internal temperature of their breads to make sure all the moisture has evaporated?  I used to use this technique all the time but I forgot the temperature.

‹ False ciabatta for the ladies... Struan Bread ›
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Submitted by cognitivefun on November 22, 2006 - 11:29am.

I always check

 I bake until the internal temperature reads correctly. 205F for lean doughs, 190F for enriched.

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Submitted by Floydm on November 22, 2006 - 5:51pm.

Ditto.

Ditto.

Submitted by dulke on November 22, 2006 - 4:49pm.

I sometimes check

Most breads I don't seem to have trouble telling whether the bread is done, but I do with ryes, or sometimes with new recipes, I look for between 195 and 205 F.

Submitted by Willard Onellion on November 23, 2006 - 8:48am.

Always. 205-210 for white

Always. 205-210 for white breads.

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