Curtis Jackson

March 11, 2024 at 11:05pm

Great article. Very useful information, plenty of it, presented clearly. Thank you!

BTW could you possibly answer a related question? At what internal temperature is a freshly-baked loaf "safe" to cut into, "safe" meaning cutting into it won't negatively affect bread quality? Is 100F low enough? 80F? Could I bribe you to make your answer, say, 150F so I can cut into the loaf in my kitchen that is taking FOREVER to cool?

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