AS in a lot of things it goes by feel but here is a good guideline internal crumb temperature just a "reasonable guide" to doneness Start with the number 205F for "lean" breads or 195F for "sweet" breads . Add 5F if you like your bread "well done, almost dry", or subtract 5F if you like your bread ...

Where's the breakdown? I am too stupid to want to figure how ALL THIS CRAP COMES TO BE. I need to deal in tsp. tbsp. cups, and everything else that requires a bit of brain-work to gert sorted out. Wife says I'm way too crabby, anniversary in Reno coming up and booked RAY Here is a handy weight to v...