I bake my own bread a couple of times a week in the winter. Occasionally I'll pull it early even though it looks done and I get the hollow thump. Nothing worse than a pretty loaf that's not cooked in the center.
My question is, can I use a digital thermometer to see if it's cooked, and what would the internal temp. be?
I suppose it would vary depending on the type of bread being baked.
Anybody have an idea?