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Ingredients
- So far, here's what I've learned (with temperatures in degrees Fahrenheit):
- Internal temperature of baked goods
- I always poke a thermometer in meat or fish before taking it out of the oven, but I only recently learned to do that to my baked goods too.
- 180-190 for soft bread
- 200-210 for crusty bread
- http://www.preparedpantry.com/Newsletters/vol2iss2.html
- 160-165 for cheesecake
- http://allrecipes.com/HowTo/Baking-Cheesecake-Step-by-Step/Detail.aspx
- Harold McGee says there's no set temperature for cakes and brownies: http://dinersjournal.blogs.nytimes.co...
- (although I've seen a few Alton Brown recipes where he says to cook to 212 degrees
- rcooking i)
- Anybody have others to add, or disagree with these?
- Permalink | Reply
- By Pia on Mar 15, 2010 09:04 AM
- Updated on Mar 15, 20103 Replies
- I totally agree on the bread temps-- will have to try the others. This has helped me really improve the outcome of my breads. I've never found the "bake until it sounds hollow when tapped" to be nearly precise enough.
- Permalink | Reply
- By Procrastibaker on Mar 15, 2010 12:01 PM
- I read that custard is just set at 170 but I have not confirmed this.
- Permalink | Reply
- By Norm Man on Mar 15, 2010 12:51 PM
- Sweet baked good at done between 190 and 195°F. Brownies tend to be done at 170 if you like them fudgy and add another 10° if you like cakey.
- Cheesecake is a custard so I tend to go low because of the risk of ovet.
Preparation
Step 1
Look for internal temperature of 205' for sourdoughs and 190' for other yeast breads. Happy Baking! Irene@KAF