A question about a recipe: Italian Style Boule

Does the 200-205 internal temp for a completed boule also work for a 1 lb boule? I am looking to completely bake a 1lb boule. Thanks

Thanks, hla. I just finished reading the question, the WHOLE question, too! AJ, go for 165 on a par-baked temp. It's important to coagulate the proteins, then basically finish driving off some moisture and brown on the final bake. Thanks for your patience.

Yes, HLA is right, I was asking about the internal temperature for partially baking. Not having heard anything last night from the Hotline, I did some research online at The Fresh Loaf, and determined that yeast stops working at 140 degrees, which pretty much defines the point of maximum "oven spring." I put my probe in and set the oven to 140, and sure enough, at that temperature the loaves had lightly browned but had "sprung" nicely. So I took them out, cooled them overnight, and this morning, tripled wrapped and popped them in the freezer. All the while, i was asking myself why I didn't start this project when the boys were home! Mr T is not complaining, however. He's enjoying the first large loaf, which will be used for herbed croutons and French toast as well as sandwiches and toast for snacking. This recipe creates a sensational bread, which is perfect in every respect.. (I modified the recipe to use more water in the preferment, according to the instructions in boulangere's blog.) Thank you, everyone. ;o)

Wouldn't 200-205 be for the finished loaf? I think AJ wants to partially bake them now, and finish them later. My answer for parbaking would be to bake them until they have finished rising, but haven't taken on much if any color, but I don't know what internal temperature that would be.

Thank you, sdb! I went to bed early last night, and just read the question. Your answer is exactly right.

Hi AJ, I defer to boulangere if I am wrong but have made 10 loaves now the last 2 being fat batards and internal temp that boulangere said is 200-205. Thats the temp I used and mine were perfect.