"The Baker's Secret Weapon" is Your Guarantee Against Most Bread Failures
If your bread's not quite right, it might be the temperature.
My culinary school text calls a good thermometer, "the baker's secret weapon." That's because the temperature is critical to the bread's success.
If you want perfect homemade bread every time, bread that is baked to perfection and that you're proud to serve your family, use a thermometer.
- The ideal temperature for water for most breads: 105¡F
- The ideal temperature with bread mixes: 80¡F
- The ideal temperature for bread dough: 79¡F
- The temperature when bread is done: 190 to 210¡F
If a good thermometer is the baker's secret weapon, then consider a CDN thermometer. It's made by an instrument company. It's the thermometer that we trust the most and the one we test others against.
We guarantee our bread mixes when you use a thermometer.
In a bread machine, baking starts based on time, not the condition of the dough. If your water is too warm, the bread rises too fast and collapses. If it is too cool, it doesn't rise enough and is dense.
Use a thermometer to tell when your bread is done. You can't tell by the color. (Sugar caramelizes and turns brown before the bread is done.) Thumping the loaf isn't accurate.
With a kitchen towel, tip the loaf pan upside down and gently cradle the loaf upside down in the towel. Stick the thermometer through the bottom of the loaf to the center.
- For sandwich breads, it should register 190¡F.
- For French and other crusty breads, it should register 210¡F.
If the bread is not done, stick it back in the oven and let it bake.
About CDN Thermometers
We searched for a professional quality thermometer that our customers could use to bake perfect bread. CDN is an instrument company. They make great, reliable thermometers.
- Calibrated for precision
- Accurate within two degrees
- Guaranteed for five years
- Can be used for meats and poultry
- Advanced owner's manual available free from the manufacturer.
If you want to bake perfect bread, get this "secret weapon.It's your best guarantee against failure.
The Key to a Perfect Pumpkin Pie or Cheesecake!
Cheesecakes, like pumpkin pies, are custards. And the eggs in a custard must bake until they are set, about 155 degrees.
But that's simple. Use a good thermometer and stick it near the center.
Serious cheesecake bakers will jiggle the cheesecake to see if the filling is set. That works but a thermometer is more sure.
Treat your cheesecakes gently. Bake them at 325 degrees and let them cool at room temperature. Then let them chill in the refrigerator.