"Bob (this one)" > wrote in message
...
> 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

Would that temp change at high altitude? Where I'm at, the boiling point of
water is about 203 degrees, which is (obviously) 9 degrees less than sea
level. So if I measured the bread temp, would I want it 9 degrees less (193
degrees) or would I want it to get all the way to 200, which is just 3
degrees shy of the boiling point?

Donna