JFertig299 <JFertig299@aol.com> wrote:
>Hello, all! I've enjoyed lurking for the past several months and
>learning a lot about bread, the ABM and unique methods. I
>seem to remember someone posting a way to check for the
>doneness of bread by inserting an instant-read thermometer
>into the loaf. However, I can't find that post on the info I've
>saved. Does anyone know the internal temperature of a "done"
>loaf of bread and could share that information?
It should read 200 F. in the middle of the loaf.
- Mitch