when using a pain de mie, how does one check the internal temp. When I use these pans, my bread comes out underbaked.

  • Posted by: Kathy
  • February 22, 2014
  • 1 Comment

1 Comment

Pat E. February 22, 2014
Turn the bread out of the pan and insert an instant read thermometer in the bottom. You're aiming for 205-210 F. Let it cool completely before slicing as it still 'bakes" while it's cooling and slicing will drop the temp too fast.
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