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Sandwich Bread Internal Temperature — When Is It Done?

Sandwich bread (standard white, whole wheat, enriched loaves with butter, eggs, or milk) is done at a lower internal temperature than sourdough — 195–200°F. The added fats and sugars in enriched doughs modify the starch gelatinization process, producing a tender, soft crumb at lower temperatures. Whole grain sandwich breads, with their denser crumb and higher fiber content, are best pulled at the higher end of this range (198–202°F) to ensure the interior is fully set.

Sandwich bread that feels done by the tap test (hollow when tapped) but reads below 190°F will have a slightly gummy texture when sliced. Always confirm with a thermometer for consistent results, especially with enriched doughs that brown quickly on the outside from their sugar content while the interior lags behind.
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.

Frequently Asked Questions

What temperature is sandwich bread done?
Standard sandwich bread (white, wheat): 195–200°F internal temperature. Enriched breads (brioche, challah, milk bread): 190–200°F — the fat content lowers the required temperature. Whole wheat and multigrain: 195–205°F for fully set crumb. Bread machine bread: 200–205°F (machines tend to produce denser loaves that benefit from slightly higher temps).
Can I check bread temperature through the pan?
No — insert the probe through the side of the loaf (if baking in a loaf pan, insert from the end) or from the bottom after removing the loaf from the pan. Checking from the top through the crust works but leaves a visible mark. The most common method: bake to estimated time, remove bread from the pan, flip upside down, insert probe from the flat bottom into the center. Replace in the oven for additional time if needed.
Why is my homemade bread doughy in the middle?
Doughy center is caused by underbaking — internal temperature below 190°F. Common causes: oven temperature too high (exterior sets and browns before heat penetrates), loaf pan too full (too much dough extends the bake time), pulling too early. Solution: use an oven thermometer to verify actual oven temperature, use a thermometer to check bread doneness, and bake to temperature rather than time.

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