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 temperature is critical to 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.
If a good thermometer is the baker’s secret weapon, then your CDN thermometer is Excalibur. It’s the thermometer that we trust the most and the one we test others against.
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 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.
If the bread is not done, stick it back in the oven and let it bake.
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.
If you want to bake perfect bread, get this “secret weapon.” It’s your best guarantee against failure.