Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Bread temp question

Charles in SCCharles in SC Posts: 142
edited 8:01AM in EggHead Forum
I am playing with bread baking in the egg and wondered if anyone has thermopened their bread to determine a good cooked internal temp?

Comments

  • icemncmthicemncmth Posts: 1,157
    Charles in SC,
    [p]190 deg on all bread is the internal temp...

  • PujPuj Posts: 615
    Charles in SC,[p]A typical loaf should be baked to 195F - 200F internal temp (minimum). You can also tap the bottom of the loaf with your knuckles and if you get a hollow sound, its done.[p]Puj
  • icemncmthicemncmth Posts: 1,157
    Charles in SC,[p]
    you can go higher...195 to 205 for dryer bread..

  • 13an07-020.jpg
    <p />Charles in SC,
    i learned from this forum that alton brown uses 205-210.[p]i used the thermopen on this loaf till 205 and it was perfect.

    [ul][li]alton brown's very basic bread[/ul]
Sign In or Register to comment.
Click here for Forum Use Guidelines.