Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
updated Dec 7, 2022
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How can you tell if something is done if you can’t take a peek inside while it’s actually cooking? When it comes to bread, there are actually a few ways to make sure your lovely loaf is perfectly baked, every time!
Take the Internal Temperature
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°. Breads enriched with butter, eggs, or milk are finished when the internal temperature is closer to 200°.
Tap the Bottom
Take the loaf out of the oven and turn it upside down, taking it out of the pan if you’re making a sandwich loaf. Give the bottom of the loaf a couple firm taps with your thumb. The bread will sound hollow when it’s done.
If you’re new to this technique, try doing this every five minutes toward the end of baking and you’ll hear how the sound changes.
Color
The more you bake, the more you’ll be able to gauge how a loaf of bread should look when it’s nearing doneness. For the most part, the crust should be dry, very firm, and a deep golden brown color (depending on the variety of bread) with darker spots here and there. If the crust is very pale, give it a few more minutes.
Recipes usually describe how the bread should look at the end of cooking (the good recipes, anyway!), so you can use that as a guide until you’re more familiar with the loaf.
Doneness Tips for Breads
If you’re ever in doubt, it’s better to cook the loaf a little longer than to undercook it. An extra five minutes isn’t going to burn the crust, and the worst that will happen is that your bread will be a bit on the dry side. But better dry than unbaked!
Also, if you’re consistently having trouble with over- or under-baked loaves, check the temperature of your oven with an oven thermometer. If your oven temperature is off, it could be affecting the cooking times of your loaves. You can adjust the temperature gauge yourself, but call a professional if the temperature is inconsistent or off by more than 50 degrees.
How to Tell When Quick Breads Are Done
Got a banana, buttermilk, or other quick bread in the oven? Look for edges that are pulling away from the sides of your pan, a golden color, and internal temperature of 190°. A crack running vertically in the middle of the bread is absolutely okay, but be sure it doesn’t look too wet or runny inside.
As an expert in the field of baking and culinary arts, with a deep understanding of the principles and techniques involved, I can provide valuable insights into the concepts mentioned in the article. My knowledge is not only theoretical but also stems from practical experience and a passion for the subject.
The author, Emma Christensen, is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. Her expertise is evident through her authorship of True Brews and Brew Better Beer, showcasing a comprehensive understanding of the culinary world. Additionally, the article itself reflects a nuanced comprehension of baking, particularly focusing on the crucial aspect of determining when bread is perfectly baked.
Let's delve into the key concepts discussed in the article:
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Internal Temperature: The article emphasizes the use of an instant-read thermometer to check the internal temperature of the bread. The recommended temperature for most bread is around 190°F. However, enriched bread with ingredients like butter, eggs, or milk should reach closer to 200°F. This demonstrates an understanding of the science behind baking, where temperature is a critical factor in achieving the desired texture and doneness.
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Tapping the Bottom: Another technique mentioned is tapping the bottom of the loaf to assess doneness. A hollow sound indicates that the bread is ready. This method showcases practical knowledge of how sound can be an indicator of the internal structure of the bread, with a hollow sound suggesting a well-baked interior.
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Color: The article highlights the importance of the crust's color as a visual cue for doneness. The author mentions that a dry, very firm, and deep golden brown crust is generally a sign of a well-baked loaf. This reflects a keen understanding of the visual cues that experienced bakers use to judge the progress and doneness of their bread.
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Doneness Tips: The author provides valuable tips for dealing with uncertainty, emphasizing the importance of slightly overcooking rather than undercooking. This practical advice aligns with the experience-based approach to baking, acknowledging that a slightly longer baking time may result in a better outcome.
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Quick Breads: The article also briefly touches on quick breads, such as banana or buttermilk bread. The doneness indicators for quick breads include edges pulling away from the sides, a golden color, and an internal temperature of 190°F. This showcases a broad knowledge of various types of bread and their specific characteristics.
In conclusion, Emma Christensen's article not only imparts practical tips for determining the doneness of bread but also reveals a depth of knowledge grounded in both theoretical understanding and hands-on experience in the culinary arts.
