The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Inner temperature

rholcomb1's picture

Inner temperature

Does anyone check the internal temperature of their breads to make sure all the moisture has evaporated?  I used to use this technique all the time but I forgot the temperature.

cognitivefun's picture

 I bake until the internal temperature reads correctly. 205F for lean doughs, 190F for enriched.

Floydm's picture


dulke's picture

Most breads I don't seem to have trouble telling whether the bread is done, but I do with ryes, or sometimes with new recipes, I look for between 195 and 205 F.

Willard Onellion's picture
Willard Onellion

Always. 205-210 for white breads.