Thermometer for Dough/Baking Bread?
I am very new here. As a matter of fact this is my first post. I'm pretty new at bread baking--I've only been doing it for about six months. Every now and then, I slice into a loaf of bread that I have baked and find that it is still "doughy" on the inside.
I've read that one should use a thermometer to get an internal temperature of the baking bread. What thermometers do you use? Also, how does that work, with a crusty loaf of bread? Do you creak through the crust to take the temp? Or do you take it from the bottom, where it won't show later?
Any help is appreciated. Thank you!