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Sourdough Bread Internal Temperature — When Is It Done?

Internal temperature is the most reliable indicator of bread doneness — far more reliable than tapping the bottom or checking crust color, which vary based on hydration, oven type, and shape. For sourdough bread, the target internal temperature is 205–210°F: high enough to ensure the starches are fully gelatinized and the crumb is set, but not so high that the moisture is driven out completely. A loaf pulled at 190°F may look done on the outside but will have a gummy, underdeveloped crumb when sliced.

Sourdough bread has a higher ideal internal temperature than most commercial yeast breads (195–200°F) because the open crumb structure and higher hydration of typical sourdough requires more heat to fully set the interior. High-hydration sourdoughs (above 80% hydration) are best pulled at 208–212°F.
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 sourdough bread done?
Sourdough bread is done at 205–210°F internal temperature. Pull from the oven when the thickest part reads 205°F at minimum. High-hydration sourdough (75–80%+ hydration): 208–212°F. The crust will be dark and hollow-sounding when tapped, but internal temperature is the definitive test. Insert the probe from the bottom of the loaf (less visible hole) into the geometric center.
Why does my sourdough have a gummy crumb?
Gummy crumb is almost always from underbaking — the starch hasn't fully gelatinized and the moisture hasn't evaporated sufficiently from the interior. Common causes: pulled too early (internal temp below 200°F), oven temperature too high (exterior burned before interior cooked), or pan too small (heat can't penetrate center). Fix: bake to internal temperature, not time or visual cues. Use a probe thermometer.
How do I check sourdough bread internal temperature?
Insert an instant-read thermometer into the center of the loaf from the bottom (through the base) or from the side (through the thickest part of the crumb, avoiding the crust). The probe should reach the geometric center. Hold for 5 seconds until the reading stabilizes. If baking in a Dutch oven, remove the bread from the Dutch oven for the last 10–15 minutes of baking (lid off) to read more easily and to achieve maximum crust browning.

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