I'm pretty new to baking, and it seems like the toothpick test is pretty subjective. I'm wondering, can I use my Thermapen instead?
At a fundamental level, are all breads "done" at a certain temperature, or are sweetbreads done baking at one temperature, yeast breads at another, etc? Is it common enough among recipes to have a chart, like for beef/chicken/pork/etc?
Or is it totally all over the map based on the recipe?
It depends on how "heavy" your bread is. White bread is done at around 202 - 205 degrees Fahrenheit. Darker bread, 208 - 212. And definitely use the Thermapen if you have one. There is no point in guessing if you don't have to.
I have seen a chart for cooking two dishes that list different temperatures at the same temperature, just changing the length of time for one dish. Can anyone provide a chart like this, or at least explain how to pick a common temperature and adjust cooking times? What kinds of dishes will this work for?
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