Is your baked bread ready? Best way to tell? King Authur says, take its temperature.

Yes, Julia says 200*. Others differ. I usually call it when it is between 190* and 200*

I don't trust myself to listen for a hollow sound. A feeling of lightness is easier for me, but still I check with a thermometer.

It's important to test your thermometer often though--those cheap instant reads can be off easily

 
--But if you go by color, what excuse will you have to buy a new Thermopen? smileys/smile.gif . . .

Now I am looking for an excuse to buy one of those ThermoWorks barbeque thermometers with the temp probes for both meat and smokestack . . . Why? Because I want one to try this summer!

 
I don't know but with quick breads my test is either a shiny knife or toothpick

in the middle along with a "spring back" when pushed and pulling away from sides of pan. Sort of like a cake.

 
Bread

I bake bread all the time and sometimes use a thermometer, but I never go up that high. I baked 3 loaves of dark German rye on Monday, baked the maximum time on the recipe (25 minutes at 400F), Checked their temps and pulled them out at 165F. While they sat on the rack in their pans, the internal temp went up to 195F. I assure you these loaves are done, and they were getting a little too dark on top. I checked Shirley Corriherr Bakewise, and she says 200-210F for rye. She also doesn't say anything about the internal temp rise after removing from the oven.

I've been baking like a fool since Cathy got me hooked on the Dakota bread. I've made 6 loaves of that, including one that I stuffed with dates, walnuts, raisins, and cinnamon which was totally delicious. I want to play around with that bread some more, it's just so nutritious and delicious. My next attempt will be with cheeses, ham, dried tomatoes, mustard, herbs, etc. to make a sandwich loaf out of it.

My local Kroger sells a 12-grain cereal from the bulk bins that I use.

I gave my brother a slice of the bread toasted and a cup of Kona coffee for breakfast and he exclaimed that he'd never had better bread or coffee.

"Why does everything tastes so much better at your house?"

Hmmmmm...I wonder why???

 
I do that too, but somehow something's not quite right. Cindy Mushet says pound cakes are 209 degree

I think I'll try that. I've got a couple cakes that the toothpick is sadly not quite accurate. smileys/smile.gif

 
Is Cathy's Dakota bread posted somewhere on the here?

If not, could you post her recipe Richard - thank you.

 
It's Cyn's fault, she first posted it and got some of us hooked.

I make this bread frequently. I don't change it as much as Richard does- I love all the seedy, nutty stuff as it is. I can't get 7 grain cereal here but can get 5 grain so I use that and add bulgar and extra pumpkin and sunflower seeds to the dough. What magnificent bread it makes! Either in a free-form loaf or in pans, doesn't matter. The best toasted bread ever!

I don't test the temperature of bread.....I have somehow skated along my whole life just knowing when bread is done.

 
To paraphrase: "Da*n fine slice of bread." (to go with that there coffee). It is wonderful. . .

but, by gosh, my husband acts like I am trying to poison him if I make it. He sez he always gets seeds in his teeth. smileys/frown.gif

 
I understand his concern...

I bit down into a large chunk of hard grain and nearly went through the roof. I couldn't chew anything on that side for a week. My dentist says I bruised my tooth. The crunchy bits can also slide between teeth and gum and irritate them. I'm much more careful and thoughtful when I chew the bread now. Next time I'm considering giving the grains an extra whirl in a grinder to make them finer.

 
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