Anyone use a instant read thermometer to tell when their bread is done?

[Hotler]

Now that I am sort of retired I'm working on my bread baking skills.

[FarPoint]

1. I don't use a thermometer for bread ..

I support the concept...I just have been baking bread 25 years now to where I forget to check this out .. American Test Kitchen uses the TheraOen and King Arthur's Flour recommends this...they also have online classes too

[Pobeka]

2. I just look at the color of the loaf.

Never been wrong...

[dem in texas]

4. that's what i do

Been making yeast breads for over 60 years, I can tell when it's done by looking. Still like to turn over a loaf of french bread when I think it is ready and give it it "thump" on the bottom, gotta have a
kind of hollow sound. Certain satisfaction, job done.

This is one of my life stories: why I learned to bake bread. When I first married, we were so poor that even bread was expensive. I could buy a 25 lb bag of flour, a box of lard and a packet of yeast for starter and that could make bread to last us a week or more. This opened the door for bread making of all kinds.

Just me and my old boy now, no need to rub nickles together anymore, but I always read the Wednesday grocery ads, I'm still a penny pincher! Still bread. just not as often.

[tishaLA]

3. I use it just to be sure with "regular" bread

(for me that means my sourdough) although usually visual cues are enough. If I make a quick bread, though I always use it because either my oven isn't properly calibrated or a lot of recipes' timings are off.

[Retrograde]

5. My husband is enamoured of his instant read thermometet

and uses it on everything, including backed goods. I rely on the thump test to tell if bread is done (it should sound a bit hollow when you thump the bottom of the loaf), and the old toothpick test for other baked things Thermometers are more accurate, especially for new bakers, but sometimes I like to stick to the old ways.

[spinbaby]

6. I do not

I’ve been baking bread long enough to know when it’s done. I do notice, though, that better recipe sources give instructions to check temperature.