The best way in which to judge whether the food has
baked the necessary length of time is to apply to it one of the reliable
tests that have been devised for this purpose.
Probably the most satisfactory test is to insert a toothpick as deep as
possible into the center of the loaf. The center, rather than some other
part of the loaf, is the place where the testing should be done, because
the heat penetrates a mixture from the outside and the center is
therefore the last part to bake. If the toothpick comes out without
particles of dough adhering, the mixture is sufficiently baked in that
place and consequently throughout the loaf. In case the dough sticks to
the toothpick, the baking is not completed and will have to be
continued. Since this is a test that is frequently used, a supply of
toothpicks, preferably round ones, should be kept in a handy place near
the stove.
Another fairly accurate means of testing baked mixtures that do not form
a very hard crust consists in making a dent in the center with the
finger. If the dent remains, the baking must be continued, but if it
springs back into place, the baking is completed.
SERVING HOT BREADS
34. Hot breads, in contrast with yeast breads, are intended to be eaten
hot, and, to be most satisfactory, should be served as soon as possible
after they are baked.
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