Good Day all,
I decide bread is done when the crust looks beautiful and the centre of the crumb is between 200 and 210 degrees. The oddity is that the bread always meets those two qualifiers long before the recommended bake time - often half the time. I could experiment and just leave the bread in the oven for the balance of time but I want to ask here as well.
What happens to the bread if I leave it in a hot oven for an additional 20 minutes after the centre temperature is already 205 degrees?
Many thanks, as always.
--Jim
This happened to me after we had our oven repaired (the spreader rivets had melted off and it had fallen down halfway). Your oven is probably hotter than the reading on the dial. Lower it 10 degrees if you're not comfortable with the timing. Oven temp is quite imprecise generally, and thermometers tend to be very inaccurate, except for professional grade ones.