> 5%. Incidentally, freshly baked bread is also often around 0.5% depending on the type of bread, as are very ripe bananas.

I’ve heard this before, but how can it be true? Bread is baked at a high temperature, I do it as 250C, but would go higher if I could. My father bakes at 500-600 degrees. How would alcohol stay in the bread? Or is the measure taken pre baking?