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It does depend on the type of bread you are making but I have used 190- 195 F as my internal temperature and use a thermometer all the time now as my guide. Then I know the bread has cooked. There are books that state it should be up to 210F but I usually find it feels overdone to me at that temp.

I pull mine somewhere between 205 and 210, on the higher end of that range for dense bread like a whole wheat. I find below 205 I often have a doughy spot in the middle of the loaf.

LuAnn

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15y ago

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