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. 🙂
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!