The internal temperature of bread can be used to ensure that your loaf is perfectly cooked every single time! With this guide, you'll learn how to check your bread's temperature, the ideal temperature for a soft and tender loaf, and other ways to check if it is fully cooked! Grab your thermometer, and we'll get started!
Guide To Bread Internal Temperatures
If you are planning on popping a loaf of bread into the oven, you may be wondering how to know when it is perfectly baked. After going through all the effort of kneading and waiting for the bread to rise (more than once), it would be completely frustrating for your bread to come out either over or underbaked!
Checking the internal temperature is one of the easiest and most reliable ways of ensuring your bread is ready to be removed from the oven. It is simple to do and can help to remove any unnecessary guesswork!
Jump to:
- Guide To Bread Internal Temperatures
- Ideal Temperature Of Bread
- How To Check Bread's Internal Temperature
- When To Check The Internal Temperature Of Bread
- Temperature vs Appearance
- Other Ways To Tell When Bread Is Done
- Exceptions
- Table 1. Bread Internal Temperatures
- Doneness Tips For Bread
- 🥖 Best Bread Recipes
- 📖 Recipe Card
- 💬 Reviews
Ideal Temperature Of Bread
The variety of bread you are baking can make a slight difference in the perfect internal temperature, but it should fall somewhere between 185°F (85°C) and 210°F (98°C).
If in doubt, the majority of breads are done baking at 190°F (87°C). However, some varieties of bread will need to bake longer (such as baguettes) and reach a temperature of 200°F (93°C). Some people will even argue that hearty and dense whole grain loaves of bread should bake until the temperature reaches 205°F (96°C) - 210°F (98°C).
As always, double-check the recipe you are following to see what the recommended internal temperature is.
*The internal temperature of bread will never rise above 212°F (100°C) as that is the boiling point of water.
How To Check Bread's Internal Temperature
For best results, I recommend using an instant-read thermometer to check the temperature of your bread. Insert the probe into the center of the loaf, going at an angle through the bottom or side of the loaf so that the hole is hard to see, and wait for the temperature to register.
When To Check The Internal Temperature Of Bread
You'll want to aim to check the temperature of your bread about 5 minutes before it is supposed to be done baking. This will help you to avoid accidentally waiting too long and then letting it overbake.
For example, if your loaf is supposed to take 40-45 minutes to bake, begin checking the temperature at the 35-minute mark.
Temperature vs Appearance
While checking the internal temperature is a great way to gauge if your bread is done baking, you should also take the appearance of the bread into account.
Of course, different kinds of bread have different colors. Baguettes, for example, should only be judged by color and appearance, as the temperature is irrelevant to the final outcome of the loaf.
Go ahead and take the temperature of your bread, but keep the color of the crust as well as your recipe's recommend bake time into account.
Other Ways To Tell When Bread Is Done
The more frequently you bake bread, the easier you'll be able to recognize when it is done without needing to take the temperature of the loaf.
Tapping The Bread
Remove the loaf from the oven and then flip it upside down. Then, give the bottom a few firm taps using your fingers. When done baking, it should have a hollow sound.
Color
In general, your bread should be a deep golden brown in color (depending on the variety), and the crust should be firm. If the exterior is looking too pale, then go ahead and give it a few more minutes in the oven.
Exceptions
While 190°F (88°C) is a great benchmark for when your bread is done, it isn't ideal for all types of bread. In fact, some bread needs to be baked longer (like quick bread or rye bread).
Additionally, for things like flatbread, rolls, and baguettes, it is better to judge when it is done baking by looking at the color and appearance rather than by taking the temperature. Check out the chart below for different varieties of bread as well as their internal temperatures.
Table 1. Bread Internal Temperatures
| Type of Bread | Ideal Temperature | Notes |
|---|---|---|
| Sandwich Bread | 190°F (88°C) | Rich golden brown in color with a firm top crust. |
| Rolls or Buns | No higher than 190°F (88°C) | Bake until light brown in color |
| Baguettes | Color is more important | Bake until thoroughly browned |
| Whole-Grain Rounds | 190-205°F (88-96°C) | Fully baked at 190°F (88°C), but you can bake it longer for a chewier and drier consistency. |
| Rye Bread | 205-210°F (96-98°C) | Rye flour tends to add excessive moisture, so this bread needs to be baked to a higher internal temperature |
| Sourdough | 205-210°F (96-98°C) | Sourdough should be golden brown in color and feel light when picked up. |
| No-Knead Bread | 205-210°F (96-98°C) | No-knead bread typically has a very wet dough that needs to be baked longer |
| Quick Bread | 200-205°F (93-96°C) | The edges will begin pulling away from the pan. |
| Gluten-Free Yeast Bread | 205°F (96°C) | This temperature will help to gelatinize the starches and add structure. |
Doneness Tips For Bread
- If you aren't sure if your bread is done, it is better to lean towards cooking for slightly longer rather than undercooking it. Adding an extra 5 minutes won't burn your crust, and the worst that could happen would be that your bread is slightly dry.
- Quick bread (such as banana bread) is done when the edges begin to pull away from the pan.
- For thin or crusty loaves of bread, like baguettes, focaccia, or small rolls, it is better to rely on the color of the crust rather than the internal temperature.
- If you are baking at a high altitude, reduce the temperatures by 5°F since water has a lower boiling point.
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The internal temperature of bread is a great way to know if your loaf is fully baked, but don't forget to check out the color of the crust as well! Finally, leave a comment down below and let me know what you think!
🥖 Best Bread Recipes
- Cheesecake Factory Brown Bread - Soft and slightly sweet brown bread that can be enjoyed, either sweet or savory.
- Homemade Bread Bowls - These bread bowls are perfect for pairing with soup, stews, or dips.
- Rustic Bread - No-knead, all-purpose bread with a wonderfully chewy texture.
- Irish Soda Bread - 4-ingredient bread that requires no yeast and no kneading.
- Whole Wheat Bread - The best and easiest homemade wheat bread for sandwiches.
- Quick French Bread - Crusty, delicious, and easy-to-make French baguettes.
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📖 Recipe Card
Internal Temperature of Bread: Cheesecake Factory Brown Bread (+Tips & Tricks)
Ingredients
- 1½ cups warm water (approximately 120-130°F/48-54°C)
- 1 tablespoon sugar
- 2¼ teaspoon instant yeast
- 2 cups bread flour (spooned and leveled, or more as needed)
- 1¾ cups whole wheat flour (spooned and leveled)
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon salt
- 2 tablespoon butter (room temperature)
- 1 tablespoon light brown sugar (packed)
- ¼ cup honey
- 2 tablespoon molasses
- ¼ cup old-fashioned rolled oats (optional, for topping the bread)
Instructions
- In a medium-sized mixing bowl, mix together 1½ cups warm water, 1 tablespoon sugar, and 2¼ teaspoon instant yeast. Set aside for 5 minutes to proof (it should be foamy when done).
- Use the paddle attachment on your stand mixer to mix together 2 cups bread flour, 1¾ cups whole wheat flour, 1 tablespoon unsweetened cocoa powder, and 1 teaspoon salt. Once combined, add in the yeast mixture, 2 tablespoon butter, 1 tablespoon light brown sugar, ¼ cup honey, and 2 tablespoon molasses, and mix using medium-low speed until everything is combined. You should have a thick dough that is fairly tacky.
- Switch the paddle attachment out for the dough hook and then knead on medium speed for about 8-10 minutes. The dough should be tacky, but not so sticky that it is sticking to the bowl (or your fingers). If the dough is too sticky, add small increments of bread flour until it reaches the correct tacky consistency.
- Lightly oil a large bowl and turn the dough out into it. Cover the bowl tightly with plastic wrap and place it into a warm spot to rise for 2 hours (it should double in size).
- After the dough has risen, turn the dough out onto a floured work surface and portion it into 6 equal-sized pieces. Form each piece into a small baguette that is approximately 6 inches long and 2 inches wide (*see notes for more information).
- Line a couple of baking sheets with parchment paper and place the loaves onto them, leaving a lot of space in between them. Lightly wet the tops of the loaves with some water and then sprinkle ¼ cup old-fashioned rolled oats over the top, if desired.
- Lightly oil some plastic wrap (so they don't stick) and then very loosely cover the loaves. Set them in a warm spot and let the dough rise again for another 60-90 minutes, or until almost doubled in size.
- Bake in the oven at 350°F (175°C) for 20-30 minutes. The crust will be soft to the touch and the internal temperature will read 190°F (87°C) when done.
- Remove the bread from the oven and let cool for at least 15 minutes before slicing and serving.
Notes
- The consistency of your dough can vary based on several factors, such as humidity and temperature. If your dough is too sticky, add more bread flour in small increments until it doesn't stick to the bowl or your fingers.Â
- To form the mini baguettes, take a piece of dough and shape it into a rectangle that is about 4 inches across. Fold the top a third of the way down (as if you were folding a letter) and then use your fingertips to press the seam into the dough. Then, fold the bottom up to the top and tightly seal it again.Â
- If using a bread machine, I recommend cutting the recipe in half (as it makes a lot) and only using it for the kneading and rising. However, I would still shape it and bake it in the oven as directed.Â
- Instant yeast is not the same thing as active dry yeast. Make sure you are using the correct type of yeast and that it isn't expired!
- To store: Keep your brown bread stored in an airtight container at room temperature for 2-5 days. You can reheat slices in the toaster if you prefer it to be warm.
- To freeze: Once cooled, place your bread into a freezer-safe container and then freeze for up to 3 months. When ready, place it on the counter to thaw for 1 hour and then heat it in your toaster or microwave.
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