Complete guide to artisan bread baking
3:45
Complete guide to artisan bread baking
8 个月之前
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Here's how I check the internal temperature of my bread when it's finished baking. Typically, we're looking for 205-210°F (96-99°C) to confirm it has baked all the way through. I know this video is kind of specific, but I've had a few messages asking me where I insert the probe for the best reading. I like doing it on the edge where it's less likely to be seen, and I try to insert it right to the center for the most accurate reading. #sourdoughtips | That Sourdough Gal
0:43
Here's how I check the internal temperature of my bread when it's finished baking. Typically, we're looking for 205-210°F (96-99°C) to confirm it has baked all the way through. I know this video is kind of specific, but I've had a few messages asking me where I insert the probe for the best reading. I like doing it on the edge where it's less likely to be seen, and I try to insert it right to the center for the most accurate reading. #sourdoughtips | That Sourdough Gal
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FacebookThat Sourdough Gal
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0:47
Is your bread actually done, or just looking done? Here’s a little insider tip: the secret lies in the temperature at the core of your loaf. Flour is rich in starch, and these starches only become fully gelatinized—and fully cooked—when they reach 93–94°C. So the next time you bake, simply probe your bread. If the thermometer reads within that range, you’ve mastered the perfect bake. Baking doesn’t have to be a mystery—just a bit of science and precision. 🍞🔍 | Incredible Art- Artisan Cake Bout
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