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

Quick Scoop

  • Aim for an internal temp of about 208°F as a sweet spot for most lean sourdough loaves.
  • Many bakers consider anything in the 205–210°F (96–99°C) range fully baked; below ~200°F the crumb is often undercooked and gummy.
  • Use an instant‑read thermometer pushed into the middle of the loaf (not just the crust or the Dutch oven) to check doneness.

Why That Temperature Range Works

  • Around 205–210°F, starches in the dough gelatinize and gluten proteins finish setting, which gives you a stable, well‑formed crumb instead of a dense or doughy interior.
  • Taking the bread out in this range also prevents the crumb from drying too much, which can happen if you push far beyond 210°F.

Pro Tip: Carryover Heat

  • Sourdough will keep cooking for a few minutes after you pull it from the oven, often rising another 5–10°F internally.
  • To avoid over‑drying, some bakers pull the loaf around 205–207°F, letting carryover bring it to roughly 210–212°F as it rests.

If you don’t have a thermometer, a well‑browned crust, a hollow sound when tapped on the bottom, and a lighter feel in the hand are traditional backups—but the thermometer is the most reliable way to know your sourdough is truly done.

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