Is it done?

Appears in

Published 2013

About

Baking several loaves at the same time will increase the baking time as the load on the oven will increase and you will need to put your testing skills into action.

A fully baked loaf should sound hollow when tapped on the base. If the loaf is in a tin (pan) you will need to turn it out carefully to test it. If the sound is dull return the loaf to the oven for a further five minutes and test again.

A thermometer probe (used for testing the temperature of meat and other cooked foods) is extremely useful for checking whether bread is fully baked. If you have one put it into use and insert the probe, through the side, into the centre of the loaf – a fully baked loaf should read between 92–95°C/198–203°F.

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Part of

The Pink Whisk Guide to Bread Making

Techniques

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