Temp of a "done" loaf
I baked some oat-cinnamon-raisin bread today, and I felt like it browned really fast (I always think my bread gets brown so fast, and I worry that I'm going to burn it). So following the advice on this forum, I took its temperature. Sure enough, 185. Done, right? But, when I took it out of the pan, the bottom seemed a little damp. Maybe the oil in the pan? I let it cool, and cut it, and it tastes pretty good. It's really soft. Even the crust, though brown, is soft (my hubby loves that, thinks I'm a genius) but I think maybe it needed to stay in the oven a few minutes more. So, is 185 the magic number in all pan loaves?
Is that the recipe, ya think, or the baker?
Thanks in advance. Bu the way, I have this image of one guy out there in "Fresh Loaf" land answering all my newbie questions, thinking I need to shut up and bake. sigh.