Can you check if your bread is done through the bread cooking temp? Yes, you actually can!
Are you making bread? The best way to tell if your loaf is done is to take its internal temperature. Our Test Kitchen explains how to properly temperature your dish and when you can safely remove it from the oven.
Bread baking is a labor of love. You mix, knead, proof, punch down, and proof again. It takes a lot of effort before your loaf even goes into the oven. The final hurdle is baking bread, which can be difficult for inexperienced bakers. If you overbake the bread, it will taste burnt, but if you underbake it, it will be an underbaked, sticky mess on the inside. Internal temperature checks are the best way to avoid overbaked or underbaked bread.
How to Tell If Your Bread Is Done
Checking the internal temperature of the bread is the best way to tell if it is done. We suggest a quick-read thermometer for an accurate reading. You should aim for a temperature between 160 and 185oF.
According to Maggie Knoebel, culinary assistant in the Taste of Home Test Kitchen, temperature between 160 and 185 F is when the gluten begins to coagulate. That means the bread is no longer raw on the inside.
When Should You Check the Internal Bread Cooking Temp?
Check the temperature early on because you don’t want to overbake your bread. Test your bread a few minutes before the recipe’s low end. So, if your loaf should be ready in 35 to 40 minutes, begin testing around the 30-minute mark to be safe.
What about bread rolls?
Small rolls and flatter breads like naan and focaccia are the only exceptions to this rule. Maggie claims that with these varieties, you can usually go by sight and touch. These breads are done when they are golden brown and spring back when pressed on the top (kind of like with cake).
You’ll be all set to make perfect bread with a good thermometer and a few good recipes!
The temperature at which the dough should be baked
The ideal temperature is determined by the type of bread being baked. Lean-dough bread, for example, bakes at 190-210 degrees Fahrenheit, while heavier dough bread bakes at 180-200 degrees Fahrenheit. You can bake the bread in two ways: preheat the oven for 15 minutes to 475 degrees Fahrenheit or place the dough directly into the oven without preheating.
If you’re preheating the oven, make sure to generate steam by placing a pan of water in it and leaving it to heat at that temperature (475). Other methods for producing moisture in the oven include:
Misting: spray the side of the oven with water and close the door. The heat converts water to steam, which raises the humidity level in the oven.
Using ice cubes: Place a glass or ceramic bowl filled with ice cubes in the oven for 10-15 minutes. When all of the ice has melted, remove the bowl.
After preheating the oven, add two to three cups of water to the pan before placing the dough on the rack to bake. Allow it to bake for 20 minutes, but check for browning after 15 minutes.
Reduce the baking bread temp to 450 degrees Fahrenheit if the crust is too brown. When the loaf is fully baked, check the underside to see if it feels soft and hollow; if not, leave it in the oven for five minutes longer.
The recipe should help you determine when the loaf is done. Professional bakers advise checking a few minutes before the actual baking time, especially if the crust is darkening. The crust should be golden brown in color.
If you want a soft, crunchy crust, turn off the oven after the bread has baked and leave it closed for 5-10 minutes. Bread that is properly done is firm; if it is too hard, it has been overdone. Bread that is too spongy, on the other hand, is undercooked and may require an additional few minutes in the oven.
Baking Times for Different Types of Bread
Bread Type Time 5-15 minutes for thin flat bread. Breads baked on flat surfaces and large country rounds 35-50 minutes 15-20 minutes for the buns and rolls 45-75 minutes for quick breads 15-25 minutes for thick flat breads Loaves baked in a loaf pan 45 to 60 minutes
If you do not intend to serve the bread right away, it is critical to allow it to cool completely after baking. Place it on a raised wire rack to cool after removing it from the oven. It’ll let the bake bread temp cool slowly, allowing internal steam to escape through the crust, the rack improves uniform cooling. Furthermore, it keeps the bottom of the bread from becoming damp if it is left on a pan or other flat surface that traps the steam.