D.Currie wrote:
> "Bob (this one)" > wrote in message
> ...
>
>>D.Currie wrote:
>>
>>>"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?
>>
>>It shouldn't be altered if at all possible. That 200°F represents the
>>temperature by which the important chemical and physical changes have
>>happened. Gelatinization, protein denaturing and the other events that
>>combine to make bread happen at certain absolute temperatures and
>>pressures. Significantly lower, and they don't proceed to fullness.
>>
>>For me the boiling point is usually 209°F. Changes in atmospheric pressure
>>will cause it to fluctuate a bit
>>
>>Pastorio
>
> Okay -- just curious, anyway. I grew up at sea level, or close enough, so
> this high-altitude thing has been an experience. Baking has actually been
> less of a problem than things that cook in water.

Long years ago, when I was still young, I was in Tibet. At one point, I
was told we were at something over 16,000 feet altitude and water boiled
there at about 182°F. It was surprising how quickly that "hot" water
cooled. It was explained that water was able to evaporate more quickly
because of the reduced air pressure. Faster evaporation means faster
cooling. I had trouble breathing, with any exertion.

The butter tea was too rich for my western mouth. Rice took forever to
cook.

Pastorio