Hot take: your oven thermometer is lying and that's why your bread is pale

Bought a $9 dial thermometer from a restaurant supply spot in Fresno back in March and stuck it next to my built-in one. My oven reads 375 but the dial said 340. That gap is why my loaves kept coming out blond and gummy in the middle. I cranked the setting up 35 degrees and the crust finally went dark the way it should. If your bread looks fine on top and raw underneath, check this before you blame your flour or your starter. What temp does your oven actually run at?

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mason.mark24d ago

Oven thermostats cycle in waves, so a cheap dial shows the low swing point, not average.

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