Testing Doneness with a Thermapen

Home › Forums › Frequently Asked Questions › Testing Doneness with a Thermapen

Tagged: 

Viewing 5 posts - 1 through 5 (of 5 total)
  • Author
    Posts
  • September 20, 2021 at 4:43 pm #5262
    Lynn Wenzel
    Participant

      Thanks, Katherine. Fortunately, my loaves generally do brown nicely, but your point is well taken. I will “temp” the bread as well as checking for a hollow sound and golden brown crust color.

      September 19, 2021 at 3:04 pm #5253
      Katherine Kehrli
      Keymaster

        I was warned by King Arthur’s Jeffrey Hamelman not to rely on “temping” our breads. His warning was because taking temperature can give a false sense of “doneness” and you still might need longer to finish the outside. By way of example, I see some fairly blond loaves on donation day. They could use more time, but they are technically done. So please, if you are going to use temperature – 205-210 is a reasonable range, but don’t let that override the other senses. And if they are not golden brown on the outside, let them bake a little longer. 🙂

        September 18, 2021 at 1:15 pm #5239
        Lynn Wenzel
        Participant

          Thanks, Trecy! That’s generally been the read on my loaves, too — 206-208 degrees. This helps me feel more confident now. Thanks, again.

          September 18, 2021 at 10:25 am #5237
          Trecy Trimble
          Participant

            Hi Lynn, I bake my loaves to 206 degrees.  This has worked great for me.

            September 17, 2021 at 10:28 am #5159
            Lynn Wenzel
            Participant

              There are times when I’m just not sure that my thump on the bottom of the loaf sounds hollow. I’d like to remove the guesswork from this process. Is there a way that we could determine “doneness” by temperature? If so, what should that temperature be? Thanks!

            • Author
              Posts
            Viewing 5 posts - 1 through 5 (of 5 total)
            • You must be logged in to reply to this topic.