> Here's a question. I know approximately what temperature the
>interior of my bread should be when it is fully baked. Does anyone know
>what the approximate temperature of a freshly baked bread should be =
before
>cutting it?
It is tough to cut bread until the temperature is around 110F or
lower. Usually around 45 minutes or so. In the business, when we
wanted to see what the inside looked like as rapidly as possible, we
put the loaf directly into the freezer for 5 or 10 minutes. That
system works just fine or if it's cold outside, try leaving it there
for a short period of time.
Tom Williams