Testing for done
I got my first lesson in bread baking in about 1971, from my mother, a few years before she passed away. One of the tips she gave me was how to tell when the loaves were baked. What she did was to wet two fingertips with a bit of saliva, and tap gently the bottom of the (metal) pan... if it exploded into steam then the bread was ready to take out.
This method has served me well ever since, but I've never run into any reference to anything similar in any of the several bread books I've looked at, or any on-line recipes I've seen.
Just curious... does anyone else use this test? or even heard of it?