Hi Terri! That's a bit of a head scratcher as 210 degrees would certainly mean your dough is cooked through. For rye or whole wheat breads, you can bake them to 212 but for primarily white flour doughs, 210 should be plenty as most doughs are considered baked as low as 190 degrees. I would recommend ensuring that you are getting an accurate reading from the center of the cooked dough in multiple places with a reliable instant read thermometer like a thermapen before removing it from the oven. You can also try knocking on the baked loaf from the underside. When a sufficient amount of water has baked out, you should hear a hollow thump instead of a dense knock. Lastly, if you do not wait for the dough to completely cool before slicing it, the dough will produce a gummy interior very quickly. As always, feel free to call our baker's hotline at 855-371-2253 for more tips and tricks to nail down your bake.

• Reply