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My sister said my bread looked like a doorstop, so I finally bought a $12 thermometer
I brought a loaf of sourdough to Thanksgiving and my sister poked it and said it felt like a doorstop, which honestly was fair. Turns out I had been baking by time alone and my oven runs about 25 degrees hot, so the outside was done while the middle was still raw. I bought a cheap instant read thermometer and started pulling the loaf at 205 internal, and the crumb opened up in a way I never got before. Three bakes later and my family stopped making jokes about it, which is the real test. Anyone else figure out their oven was lying to them, and how far off was yours?
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