January 31, 2017 - 2:50pm
Soft bottom bread
The previous breads that I have been baking as well as the one today, have soft bottoms. The top crust is brown and the internal temperatures have been within recommendations of 190-210. However, I've heard that if you tap on the bottom it should sound hollow to ensure that the bread is done. Is that an "old wives tale"? Would appreciate your opinions for the newbie.