Sourdough bread is usually done when the internal temperature is around 205–210°F (96–99°C) in the center of the loaf.

Quick Scoop: What temp is sourdough bread done?

For classic, crusty sourdough boules or batards:

  • Aim for 205–210°F (96–99°C) internal temperature for a fully baked crumb and good chew.
  • Many home bakers are happy with anything from 200–210°F (93–99°C) , but going closer to 205°F+ reduces gumminess in the center.
  • Some pan-style sourdough loaves are pulled a touch lower, around 206–208°F (97–98°C) , especially sandwich-style breads.

Use a digital instant‑read thermometer and insert it into the thickest part of the loaf, from the side or bottom if you want to avoid a visible hole.

Mini guide: how to check doneness

  1. Bake time + color first
    • Deep golden to deep brown crust, often after 40–60 minutes total depending on loaf size and oven temp.
  1. Probe the center
    • Take the loaf out briefly, close the oven door, and insert a thermometer into the center.
    • If it reads below ~200°F (93°C) , put it back in for 5–10 minutes and recheck.
  1. Adjust to your preference
    • Closer to 200°F : a bit more moist and tender, risk of slight gumminess in very wet doughs.
 * Closer to **210°F** : drier, more set crumb and very crisp crust, but can edge toward dry if your dough was low hydration.

Typical baking oven temps (just for context)

While your question is about doneness temperature inside the bread , it helps to know common oven settings:

  • Many sourdough recipes bake around 450°F (232°C) , sometimes with a lid (Dutch oven) for the first 20–30 minutes.
  • Others preheat hotter (475–500°F / 246–260°C) then lower the temperature after loading the loaf.

Whatever oven temperature you choose, the internal 205–210°F target is what tells you the loaf is actually done.

Tiny storytelling-style example

Imagine you bake a nice round sourdough at 450°F in a Dutch oven.
At 35 minutes it looks gorgeous—brown, blistered, smells amazing. You tap the bottom: it sounds hollow, but when you cut too soon, the center is still a bit gummy. Next time, you do the same bake but check with a thermometer at 40 minutes: it reads 198°F. You give it another 10 minutes, recheck: 207°F. You let it cool completely, and the crumb is now open, moist but not wet, and slices cleanly. That small move—waiting for 205–210°F—turns a “pretty good” loaf into a reliably baked one.

Bottom note: Information gathered from public forums or data available on the internet and portrayed here.