Norm Hansen wrote:
> Are you saying, Jim, that you let your bread bake until the internal
> temp is 200 degrees??
>
The "right" internal temperature is open to some debate. The number
will vary depending on the kind of bread you are making, your taste (or
lack thereof), and your altitude.

However, at sea level for a well risen wheat loaf, the magic number
seems to be about 205F.

Mike


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