Nice. Works with yeasted breads as well. I find that not all "instant read" thermometers deserve the label, and time is of the essence when you've got the oven door open. I've had better luck with my ThermoWorks RT301WA-N than with a model from another brand I won't name, but I haven't done a survey of other brands or models. A strong hint is the thickness of the probe - a thin one has less thermal mass than a beefy one. Any specific recommendations for those of use that are in the market?

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