I tested my food probe to see if it's accurate or not by testing boiling water. It reads 213.85. Pretty good I would say for the accuracy.
Every sorudough bread I baked always had internal temperature range 203-210F (they were all met various recipe doneness). Nonetheless, each bread was DAMP ( food probe always came out with undone goop). Because they were all meeting the internal temperature, I took them out from the oven.
How do I get the "done, done, done" bread? The crust was all pretty hard already, baking longer would probably work. But I wouldn't be able to eat them?
What happened? and what can I do?
Thanks
Every sorudough bread I baked always had internal temperature range 203-210F (they were all met various recipe doneness). Nonetheless, each bread was DAMP ( food probe always came out with undone goop). Because they were all meeting the internal temperature, I took them out from the oven.
How do I get the "done, done, done" bread? The crust was all pretty hard already, baking longer would probably work. But I wouldn't be able to eat them?
What happened? and what can I do?
Thanks