This is more of a general question: Do most breads need to be cooked to 205 degrees? I've seriously undercooked and overcooked several breads recently. I do follow recipes, but I also use a convection oven and I sometimes split my recipes to make 2 small loaves instead of one large one. We like to bake light, white flour, sandwich-type loaves to 190°F; and heavier, denser, whole-grain breads to about 205°F. Hope this helps- PJH

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