Hi Camille, most breads are fully baked when the internal temperature reads 190F, although some dense, moist breads may require a higher final temperature. For example, a dense rye bread might require baking to an internal temperature of 205F. We also recommend looking for other signs of doneness: rich brown crust that is firm to the touch, and a hollow sound when you tap the bottom of a crusty loaf. Be sure to let your bread cool completely before cutting into it, as the structure of the loaf isn't fully set until the loaf releases moisture during cooling.
May 15, 2022 at 1:38pm
In reply to A very interesting article… by Camille Dumestre (not verified)
Hi Camille, most breads are fully baked when the internal temperature reads 190F, although some dense, moist breads may require a higher final temperature. For example, a dense rye bread might require baking to an internal temperature of 205F. We also recommend looking for other signs of doneness: rich brown crust that is firm to the touch, and a hollow sound when you tap the bottom of a crusty loaf. Be sure to let your bread cool completely before cutting into it, as the structure of the loaf isn't fully set until the loaf releases moisture during cooling.