Have you ever cut into a loaf of freshly baked bread and found a spot of gooey dough, right in the center? We have. We've also cut into loaves that were too dry and overbaked. That was all before we learned how to use a thermometer to test our bread loaves.
Thermometers used to intimidate us but then we learned that they are the uncertain cook's best friend. They are the key to perfect roasts and meats, yes, but also perfect breads.
Read on for tips to using your thermometer to get just the right texture in your bread...
When we are in doubt over any bread question we turn to Peter Reinhart and his wonderful Bread Baker's Apprentice - a handbook to nearly any bread question and fact.
He says that most sandwich loaves and rolls - usually enriched with egg, milk, or sugar, and meant to be softer - are done when their internal temperature reaches 185°F to 190°F. If you like a harder crust on your sandwich bread, let them get up to 205°F.
Hearth breads, on the other hand, like the very wet, rustic type of dough used in No-Knead Bread should always be baked to an internal temperature of at least 205°F. We bake No-Knead until it reaches 210°F or 215°F.
Now, the obvious question: how do you take your bread's temperature? You don't want a big hole poked right in the middle of your golden crust! With sandwich loaves baked in a loaf pan, we insert the thermometer in the corner and angle it so that the probe is towards the center of the bread. You want to take the temperature as close to the center as possible.
With hearth breads we shake the pan slightly and use a towel to lift the bread up on its side. Then we put the thermometer into the underside of the bread.
Remember that temperature rises quickly near the end of baking so if you are still 10 degrees off, check again in five minutes or less.
To see more on thermometers and recommended picks, go here: Kitchen Tools: Instant-Read Thermometer.
(Bread image credit: La Brea Bakery)
