Bread recipes cite 190F-200F as internal temperatures, presumably for the gluten but what about Seitan?
Recipes are all over the place on methods and cooking times and I can find few internal temperature guidelines and no reference as to why that temp.
For a roast: Preheat the oven to 350 degrees. Shape the seitan into an 8-inch log and wrap in aluminum foil. Bake for 1 hour and 15 minutes, or until the internal temperature is 160f.
I will be attempting a mortadella style, simmering in a bag bound with twine. Tearing off a piece to test texture/doneness, not ideal.
Authentic mortadella is cooked to 158f. Shall I go with that?