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Joined: Dec 12, 2005


Posted to Thread #29068 at 4:30 pm on Oct 1, 2016

about the final internal temperature of bread.

A few years ago I learned to take the internal temperature with a probe to ensure it was done. CI agrees with this step, but takes it a bit further: Even if the interior reaches 210 degrees, the outside may still be under baked. They did a test with two loaves, pulling one out when the internal temp reached 210 and leaving the other in for the recommended recipe baking length. The first loaf was pale, with a soft crust and gummy interior. The longer baked crust was nicely browned, with a crisp crust and perfectly baked crumb.

Here's the key phrase that startled me: "The temperature of the longer-baked loaf never rose above 210 because the moisture it contains, even when fully baked, prevents it from going past the boiling point of water (212)."

I always thought the temperature of the interior dough would continue to rise. Silly me.

CI's takeaway: Internal temperature is less useful than appearance as a sign of a well-baked loaf.

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