Measure

Internal temperature

You might say: is it done, doneness

The temperature at the centre of the loaf, read with a probe thermometer.

What it does
Confirms the centre has reached a temperature used to judge doneness.
Ask
Has the centre reached the temperature for this kind of bread?
Typical
Most loaves and rolls about 190 °F (88 °C); dense whole-grain rounds 205–210 °F (96–99 °C).

What to look for

  1. A probe thermometer in the loaf's centre
  2. A hollow sound when the base is tapped

Sources

  1. Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes, ch. 1, p. 23The crust of the bread is the only part of the loaf that exceeds 212°F (100°C); the internal temperature of baked bread reaches a maximum of about 210°F (99°C).
  2. PJ Hamel, Using a Thermometer with Yeast Bread, articleMost loaves and rolls will indeed be done when they register 190°F at their center.
  3. PJ Hamel, Using a Thermometer with Yeast Bread, articlelarge, dense/hearty whole grain rounds should be baked to an internal temperature of 205°F to 210°F

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