August 20, 2008 - 4:52pm
internal temperature
Sometimes recipes refer to an internal temperature of the baking loaf as an indicator that it is done. Do people bake bread with a thermometer stuck in it? Is this something you would experiment with only a few times to determine the optimal baking time for a recipe or do some folks regularly keep thermometers in their loaves? Or is there some other method of determining the internal temperature that I'm missing?