According to Peter Reinhart (my current bread guru), bread should be cooked to an internal temperature of at least 180 degrees. For pan breads with soft crusts, shoot for 180 to 190, and for hearth breads with hard crusts, shoot for more like 200. I've heard that an experienced baker can tell when the bread is done by tapping the bottom and listening for a ring like a drumhead, instead of a dull thump. Me, I always use my instant read thermometer. I pull the bread, depan it (if it's in a pan), and stick the thermometer into the thickest part from the bottom (that way the thermometer hole isn't visible). If it's under-done, I just stick it back in the oven.
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timeasmymeasure
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Date: 2008-02-07 03:55 pm (UTC)