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|Richard in Cincy||
Joined: Dec 12, 2005
Posted to Thread #29568 at 5:42 pm on Apr 19, 2017
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???
Other messages in this thread:
- 29568. Is your baked bread ready? Best way to tell? King Authur says, take its temperature. [NT] [LINK] - Traca - 3:40pm on 04/18/17 (19)
- I was never really sure if my bread was done until I started using an instant read! [NT] - CynUpstateNY - 4:37pm on 04/18/17
- I almost always take it's temp, but I've never once had to put it back in the oven. [NT] - MariaDNoCA - 7:35pm on 04/18/17
- Yes, Julia says 200*. Others differ. I usually call it when it is between 190* and 200* - Joe - 9:46pm on 04/18/17
- Cooks Illustrated says the same, but feels appearance should be first indicator. [NT] [LINK] - MarilynFL - 6:16am on 04/19/17
- --But if you go by color, what excuse will you have to buy a new Thermopen? :-) . . . - mistral - 1:44pm on 04/19/17
- Exactly! [NT] - MariaDNoCA - 6:18pm on 04/19/17
- *I don't need no stinkin' excuse!* [proud owner of lime green Thermapen MK4] [NT] - MarilynFL - 10:21am on 04/20/17
- ***Shakes fist in air*** lol! [NT] - MariaDNoCA - 11:35pm on 04/20/17
- What is the temp for a dense quick bread? I always worry about underbaking. [NT] - Traca - 10:58am on 04/19/17
- I don't know but with quick breads my test is either a shiny knife or toothpick - Charley - 2:29pm on 04/19/17
- I do that too, but somehow something's not quite right. Cindy Mushet says pound cakes are 209 degree - Traca - 8:31pm on 04/19/17
- Well, you are right about getting pound cakes to that "right" internal temp. Thanks. [NT] - Charley - 8:50am on 04/20/17
- Bread - Richard in Cincy - 5:42pm on 04/19/17
- It's that elusive ingredient missing from some baker's recipes: love. [NT] - MarilynFL - 6:59am on 04/20/17
- Is Cathy's Dakota bread posted somewhere on the here? - JudyW - 11:25am on 04/20/17
- It's Cyn's fault, she first posted it and got some of us hooked. - CathyZ from Kauai - 12:43pm on 04/20/17
- To paraphrase: "Da*n fine slice of bread." (to go with that there coffee). It is wonderful. . . - mistral - 1:00pm on 04/20/17
- I understand his concern... - Richard in Cincy - 2:51pm on 04/20/17