Most standard loaves are fully baked when the internal temperature is about 190–210°F (88–99°C), depending on the type of dough. Lean, crusty breads are usually done closer to 200–210°F, while softer enriched breads are done around 180–190°F.

Key done temperatures

  • Lean breads (baguette, sourdough, rustic white): 200–210°F (93–99°C) in the center.
  • Enriched breads (sandwich loaves, brioche, challah): 180–190°F (82–88°C).
  • Quick breads and sweet loaves (banana bread–style): usually 200–205°F (93–96°C) in the center so they set but stay moist.

Simple way to check

  1. Insert an instant‑read thermometer into the middle of the loaf from the side, aiming for the thickest part.
  1. When it hits the target range for your bread type and the crust looks well browned, you can pull it from the oven.
  1. If you do not have a thermometer, tap the bottom: it should sound hollow and feel firm, not squishy.

Mini FAQ: why the range?

  • Higher temps for lean loaves help drive off more moisture and set the open crumb without gumminess.
  • Lower temps for enriched doughs keep them tender so the sugar, milk, and fats do not dry out or burn before the center is set.

Meta description: Learn what temp bread should be when done, including ideal internal temperatures for lean, enriched, and quick breads, plus an easy method to check doneness with or without a thermometer.

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