The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


CeraMom's picture


I know, most of you have gotten used to the miracle of bread.

( Says the lady who had NEVER USED YEAST until a few weeks ago, and who didn't even own a wooden spoon. Or a loaf pan.)

I made buttermik bread with 50% whole wheat - what an amazing rise, the bread is mostly fluffy, smells great. I haven't had it yet as the it came out of the ove naround midnight last night :-)

I can't believe I made something that resembles store bought in form and function, but that I actually made! I think i get nearly as much of a kick from baking bread as i do from growing children.

Quick question : what should the internal temperature of the bread be when I take it out? The crumb is moist but looks a bit too moist, almost. The dough was stiff ( I added water to it ) so I'm surprised with how soft the crumb is.

davidg618's picture

should be 205°F to 210°F.

Good work!

David G.

bassopotamus's picture

I've seen a wide variety of temps. For baguettes and such that are mostly white flour, I tend to pull them at 200-205. Rye and whole wheat, I aim for more like 190-195. Just seems to keep them a little more moist (but they are still what I would consider "done" at that temp)

bassopotamus's picture

Congratualtions on your success! I've made quite a bit of bread, but it still is kind of magic

Mini Oven's picture
Mini Oven

No matter how many times I see it.  I even get kidded for parking a chair opposite the oven.  Amazing! 

Temperature inside the bread...when done:

  • Wheat  205°F
  • Rye  185°F    (but I let mine go to 200°F)

Remember if you have more wheat than rye flour in the loaf, think of it as wheat bread.


Feelin Crumby's picture
Feelin Crumby

Hilarious -

at 10pm last night I had a kitchen chair pulled in front of the oven watching my first attempts of Blueberry & Cream Cheese Braided Bread. Much better than most of what's on TV! Ha! - Jim

Royall Clark's picture
Royall Clark

I'm right there with you CeraMom! I baked my first loaf of bread in August and haven't bought bread of any kind sense including rolls and hamburger buns!! What's funny is when you get someone that says: "YOU, made THAT??!!" or " Gee, you should open a bakery!!" You KNOW we need a good bakery when peoples palate think a beginners bread is better than any of the offerings around town! You've also found the BEST bread forum in "The Fresh Loaf" to get great help from. Good people willing to share, and a wealth of invaluable information to be gleaned.


Aloha,   Royall

Larry Clark's picture
Larry Clark

Run! Run now while you still have a life you can call your own. Bread baking is an addiction and homemade bread should be a controlled substance. Run while you can!!

Royall Clark's picture
Royall Clark

Too true Larry!!!!

Janknitz's picture

Sounds like you are hooked and what a good thing. 

I personally think for a soft, non-crusty bread (particularly enriched breads) you can get away with an internal temperature of about 190 - 195 degrees.  You may find 200 degrees and above a bit too dry for a soft sandwich bread.  Best bet is to experiment and see which you prefer. 

Marni's picture

I too love watching the loaves rise like magic in the oven!  I don't have a definitive temp.answer but wanted to congratulate you on your first loaf and say welcome!


althetrainer's picture

Oh I still remember my first loaf!  It was like magic.  I am with mini, you never get tired of watching your loaves rise so the  magic never gets old.  By the way, I like the idea of parking a chair opposite the oven!

I make sourdough sandwich loaves and the internal temperature for me is between 190 - 200F.  I bake my loaves at 350F for only 50 minutes.  Works for me every time.  Happy baking!  Al

jstreed1476's picture

Bread baking--one of humanity's oldest technologies--never fails to amaze me.

I just started using the "frissage" and "french fold" techniques cited in the "best posts of 2009" thread--astonished at the results.

As for silicone bakeware--my understanding is that silicone is an insulator, so it will almost certainly change the way the crust and the whole loaf turn out. Haven't tried it myself, so who knows? But traditional loaf pans are proven and cheap, so using them makes a lot of sense to me.