I'm attempting to make pain de mie with these recipes:
Unfortunately, I don't have a thermometer and I can't really tell from the pictures what I need to know. I tend to gauge by look and feel and have made yogurt this way for years. I'm assuming that 100 degrees can't feel much warmer than body temperature, but would like to know any details, like should I be seeing some frothing/bubbles, how long should I be able to keep my finger in the milk before singeing, whether I should be able to smell the milk (like when it boils), providing pictures would be useful, etc. Any details will be helpful. I'll definitely buy a thermometer next time I'm at the store, but for now, this will have to do. Thanks in advance.
It's lighter than nonna's—but tell us about hers, too!
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