What is the correct internal temperature for par-baked sandwich rolls? The dough is a 70% hydration sourdough.
I plan to wrap these once they are completely cool, to freeze them for future use; I'll finish baking on the day or evening before we use them.
And goodness, I suppose I should ask as well what the internal temperature should be when I finish baking them. Thank you so much, everyone. ;o)
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They say 194F internal temperature to insure a stable par-baked bread.
In any event, I hope others here find this helpful. Thanks again! ;o)