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

asked by Kathy about 3 years ago
1 answer 906 views
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added about 3 years ago

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.