suzette wrote:
> I was wondering if one should strive for a specific internal temperature
> when baking breads, (rye, french, sourdough). I ahve looked over quite a few
> posts and have not seen any relating to this quiry.
> I like to make bread every other week or so for my presonal pleasure and am
> new to this group. Thannk you for any help..........Suz

For home baking, an internal temperature in the center of the loaf of
200°F says it's done. In my classes, I teach people to poke the
thermometer into one of the slashes on top of a crusty loaf or into the
end if baked in a loaf pan. Quick-read thermometers need to be poked in
almost all the way to get an accurate reading. They're designed to give
an average reading over about 3 inches of the probe.

Professional baking has different criteria for determining doneness.

Pastorio