Baking is an art that demands a great deal of love and patience. There are several steps involved like combining the dough, waiting, kneading it again, and finally baking it.
But finishing up doesn’t just mean putting the tray in the oven. To cook the bread from the inside out, you have to alter the temperature. What temperature is considered to be done for bread? To learn more, scroll down!
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What Is the Average Temperature of General Baked Bread?
When the interior temperature of your bread reaches between 190°F and 210°F (88°C and 99°C), it is ready. Your bread is now soft and moist, albeit the precise temperature varies depending on the kind of bread.
The beef is prepared in the same way, but the doneness varies. For instance, I heated two sandwich loaves to 190°F and 205°F for testing. I attempted to examine the inside by cutting out the crust since I could not see a difference. The two samples’ textures unexpectedly differed greatly.
While the other loaf seems dry and unappealing, the 190°F loaves are more porous and juicy. The 190°F bread keeps its moisture after a few days in storage, making it taste better.
Conversely, for baguettes to turn out flawlessly, high interior temperatures are necessary. Some expert cooks even cook whole-grain items at a higher temperature. For your convenience, I’ve assembled the ideal temperature chart for most bread recipes.
Ideal Temperature for Different Types of Bread
White Bread
One of the most popular kinds of bread is white bread, which normally needs to be cooked to an internal temperature of between 190°F and 200°F (88°C and 93°C). The range of temperatures guarantees that the crust has turned a lovely golden-brown color and that the crumb, the soft center of the bread, is entirely set.
Whole Wheat Bread
Whole wheat bread, which contains more fiber and nutrients than white bread, usually requires a slightly higher internal temperature to be fully baked. Aim for an internal temperature of 200°F to 210°F (93°C to 99°C). Whole wheat bread’s denser structure is more likely to be fully cooked at this higher temperature.
Sourdough Bread
Sourdough bread, known for its tangy flavor and chewy texture, should reach an internal temperature of 200°F to 210°F (93°C to 99°C). Sourdough’s unique fermentation process and its typically higher hydration level mean it benefits from a higher internal temperature to ensure a fully baked interior.
Gluten-Free Bread
Gluten-free bread, which lacks the structural support provided by gluten, often requires careful monitoring. The ideal internal temperature for gluten-free bread is around 205°F to 210°F (96°C to 99°C). Within this range, the bread is guaranteed to be thoroughly cooked without becoming gummy.
Rye Bread
Rye bread, which can be dense and heavy, should reach an internal temperature of 205°F to 210°F (96°C to 99°C). This higher temperature helps to fully set the dense crumb and develop the bread’s characteristic robust flavor.
Measuring Bread Temperature
Measuring the internal temperature of bread accurately is essential for ensuring it is fully baked. To do this, using a reliable thermometer is crucial. There are several types of thermometers suitable for this purpose.
Instant-read thermometers provide a quick reading, making them ideal for checking the temperature of bread. Probe thermometers, on the other hand, can be left in the bread during baking. It allows you to monitor the temperature continuously without opening the oven door.
To measure the internal temperature of your bread correctly, follow these steps. First, insert the thermometer into the center of the loaf, avoiding any large air pockets or the bottom of the pan, as these areas can give false readings.
For larger loaves, it is advisable to check the temperature in a few different spots to ensure even baking. Once you insert the thermometer, read the temperature quickly to prevent too much heat from escaping the oven. These techniques will help you accurately determine when your bread is perfectly baked.
Also Read: Undercooked Cheesecake
Signs of Doneness Beyond Temperature
Visual cues are essential for determining bread doneness. A deep golden-brown crust indicates that the bread has caramelized and developed flavor, while the crust should feel firm and slightly crackly to the touch.
Additionally, the sound test is a reliable method: carefully remove the bread from the oven and gently tap the bottom of the loaf with your knuckles. A hollow sound suggests the bread is done, while a dense or dull sound indicates it needs more time. The overall texture and crust formation also provide important indicators.
When you press the top of the loaf gently with your finger, it should spring back quickly if the bread is done. Once the bread has cooled slightly, cut into it; the crumb should be fully set and not gummy. If the interior is still doughy, the bread requires more baking time.
Conclusion
It could be challenging to tell when bread is done, but thankfully, the accompanying chart can be useful. To enhance the structure, I do advise using higher temperatures in recipes that call for gluten-free yeast.
Moreover, reduce the oven temperature by 5 degrees Fahrenheit if you are baking at a higher altitude to account for the water’s low boiling point.