I can't stand buying bread in a store so I bake bread at least twice a week and my thermometer is my safety net since I tend to overbake my breads just a bit. For sandwich breads and soft rolls, 190 is perfect and for French breads and rustic loaves I find 200 produces the perfect balance between a good chew and a thin crispy crust. That way I don't have to think about it. I tent after 15 minutes and set the temp alarm. Perfect every time.

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