I'm pretty new to baking, and it seems like the toothpick test is pretty subjective. I'm wondering, can I use my Thermapen instead?
At a fundamental level, are all breads "done" at a certain temperature, or are sweetbreads done baking at one temperature, yeast breads at another, etc? Is it common enough among recipes to have a chart, like for beef/chicken/pork/etc?
Or is it totally all over the map based on the recipe?