To Bake Better Homemade Bread & Rolls: Use a Thermometer!

To Bake Better Homemade Bread & Rolls: Use a Thermometer!

Have you ever cut into a loaf of freshly baked bread and found a spot of gooey dough, right in the center? I have! I’ve also roasted rolls into dry, crumbly nuggets — never a good thing. The key, I’ve found, to baking really great bread and rolls is using my trusty kitchen thermometer to tell me precisely when the bread is ready. Read on for tips on using your thermometer to get just the right texture in your homemade bread and rolls.

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Hi it's me again. I'm curious if the dense parts like this make the bread unsafe to eat? I ran an internal thermometer and it's well over 190F. Also, what can I

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