How to Tell if Bread Is Done Baking: 5 Ways | KitchenAid (2024)

FAQs

How to Tell if Bread Is Done Baking: 5 Ways | KitchenAid? ›

To see if your bread is done, insert an instant-read thermometer into the center of the loaf. (If you go at an angle and through the side or bottom, you can minimize the visual evidence!) Most breads are finished baking at about 190°.

To see if your bread is done, insert an instant-read thermometer into the center of the loaf. (If you go at an angle and through the side or bottom, you can minimize the visual evidence!) Most breads are finished baking at about 190°.

Feel: Bread dough that has successfully risen/proofed will spring back slowly when poked and leave an indent. If it snaps back too quickly, it needs more time.

This includes lightly touching a cake surface, golden brown color on breads, or inserting a toothpick in a quick bread to see if it is still sticky. Another way to test for doneness is by checking the internal temperature using a food thermometer.

Gently insert the thermometer into the center of your loaf. For most bread recipes, you're looking for a temperature of at least 190° F. If you're making a bread recipe that is enriched with butter, eggs or milk, then aim for a temperature 200° F. There's a less scientific way to test your bread, too.

to tell when your bread is ready for the oven, gently poke the dough. underproof dough will spring back completely correctly, proof will spring back slowly and only halfway, and overproof dough won't spring back at all. after baking, the underproof dough will be dense and deformed.

After all the work it takes to make bread, not to mention time (sometimes multiple days!), the last thing you want to do is stumble at the final hurdle. But that's exactly what can happen if you underbake your bread — resulting in a gummy, dense crumb — or overbake it, causing it to harden and dry out.

#1 Read through the recipe.

How do you test for doneness? ›

When establishing your cooking times, it will be necessary to check for doneness. The most reliable method is to use a clean, accurate meat thermometer. Insert the thermometer in the thickest part of the meat, but not touching fat, gristle, or bone.

Muffins, scones, soda bread, pancakes, banana bread, cornbread and biscuits all fall under the “quick bread” category. These quick bread recipes typically fall into two subcategories: bread made with dough and bread made with batter.

A traditional pan bread with low hydration and no pre-ferment, like a classic sandwich loaf, will get really crumbly if you bake it too long.

Pop the loaves into a 375º oven and bake for 30 to 35 minutes. The loaves should be golden brown. If you want to be sure they're baked through, use your thermometer to check the internal temperature of the bread.

It's important to allow bread to cool all the way, or until it's just barely warm, to complete the cooking process before cutting. Rolls will take only about 20 minutes to cool. Bread baked in a loaf pan can take as long as 1 hour and a large free-form loaf can take as long as 1 1/2 hours to cool.