Ideal temperature inside bread with probe thermometer
I have been baking my own bread for a while now and have always had to "guess" when baking my loaves, by the usual "thump - hollow" test.
I decided it was time to invest in an ovenproof probe thermometer and watch the reading rise till it got to the magic figures around the 200 F mark.
I was cooking rolls yesterday so I let them do their own thing for ten minutes then inserted the probe into one of the rolls and closed the oven door.
After only a few seconds the temp. rose to 210 F. So how am i supposed to use this if it almost immediately gives higher than a desired reading.
Is this method unsuitable for rolls? I checked the calibration and it was absolutely spot on in boiling water.