Bread Doneness Temperature Guide — Is Your Bread Fully Baked?
Know exactly when your bread is done with internal temperature targets for every bread type.
Why use a thermometer for bread? Color and crust appearance can be deceptive — a loaf can look done on the outside while the center is still gummy and underbaked. Internal temperature is the most reliable test.
| Bread Type | Done Temp |
|---|---|
| Sourdough (artisan) | 205–210°F |
| Sandwich Bread (white/wheat) | 190–200°F |
| Whole Wheat Bread | 200–205°F |
| Rye Bread | 200–205°F |
| Brioche | 190–195°F |
| Dinner Rolls / Buns | 190–200°F |
| Focaccia | 190–200°F |
| Banana Bread | 200–205°F |
| Muffins | 200°F |
| Biscuits | 205°F |
| Pizza Crust | 200°F |
| Bagels | 190–200°F |
Frequently Asked Questions
What temperature should bread be when done?
Most lean breads (sourdough, baguettes, country loaves) are done at 205–210°F internal temperature. Enriched breads (brioche, sandwich bread, rolls) are done at 190–200°F. The lower range for enriched doughs is because butter, eggs, and milk change the crumb structure.
How do I test if bread is done without a thermometer?
The thump test: tap the bottom of the loaf — a hollow sound indicates it's done. The toothpick test: insert a toothpick into the center — it should come out with only a few dry crumbs, not wet batter. Visual: the crust should be deeply golden, and the loaf should have pulled slightly from the pan edges.
Why does my bread look done outside but feel underbaked inside?
Bread can brown quickly on the outside from oven heat and steam while the center is still underbaked. This is common when baking at too-high temperatures or without enough initial steam. The cure is to bake at a slightly lower temperature (25°F lower) for longer, and always verify internal temperature.
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