Question about doneness - ie internal temps
hey all ...
from those on the forum armed with instant read dgital thermometers...i'd love to gather some opinions/info on internal temps to measure doneness of breads.....
I baked some baguettes (well attempted to anyway but thats a whole other story) and took the initiative to temp them b4 pulling from the 450 degree oven. each temped at over 210 degrees. I then placed the bread into a different oven set to 350 and turned it off and left the door open as many people suggest this will keep moisture from condensing on the loaf creating a soft crust... i couldn't just turn off my main oven cuz i'd more stuff to bake.
despite all this they're still not crisp!?!?they're kinda crackle-y but i doubt thay'll stay that way. The outside is already turning soft and its been less than one hour.
so my question is... what is the proper internal temp to pull out bread? Assuming a basic lean loaf here such as a baguette or ciabatta that you want a crisp exterior.
Any help is greatly appreciated and thanx in advance