The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Inner temperature

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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.