Archie

January 29, 2010 at 9:55pm

I have an electric convection and know the cooking time is much faster. I always use a thermometer to tell if my breads are done. Can you suggest an internal temperature to tell when the bread is done? A sandwich type loaf is done when the internal temperature is 190* and an artisan type loaf is done at 200- 205*F Mary @ KAF
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