One of the most common questions in sourdough baking is, “How do I know when my bread is done?” With sourdough, there are several cues you can rely on, but nothing beats the precision of a thermometer. By checking the internal temperature of your loaf, you can ensure your bread is fully baked, with a perfect crumb and a crust that’s just right. Here we’ll explore how and why to use a thermometer to take the guesswork out of baking!

Why Temperature Matters

When you bake bread, the internal temperature of your loaf tells you more than just whether it’s hot – it’s a measure of doneness that reflects the development of the crumb and texture inside. Underbaked bread can result in a gummy, sticky interior, while overbaked bread can dry out, making it less enjoyable to eat. For traditional sourdough, a properly baked loaf should reach an internal temperature of around 205-210°F (96-98°C) if you are at lower elevations (sea level or a little higher), or closer to 200°F (93°C) if you are at higher elevations. A good rule of thumb, is that you want the internal temperature to be close to the boiling point of water is for your elevation. For me at 6,500ft it is 200°F.

Using a thermometer helps you:

• Ensure the crumb is fully set and cooked through
• Avoid underbaking, which can lead to a gummy or dense texture
• Achieve consistent results each time you bake

How to Check the Temperature of Your Loaf

To check the doneness of your sourdough with a thermometer, follow these simple steps:

1. Choose the Right Thermometer: An instant-read thermometer is ideal for sourdough because it gives quick, accurate readings. A digital instant-read model is especially useful for the precision sourdough requires.
2. Insert the Thermometer: Once you think your loaf is done, carefully open the oven and insert the thermometer into the center of the loaf, ideally from the side to keep the hole less noticeable. Be sure the probe reaches the middle of the loaf where it’s thickest.
3. Check the Temperature: For most sourdough loaves, you’re looking for an internal temperature of around 200°F (93°C). If the temperature is lower, give it more time to bake; if it’s higher, you’re likely ready to take it out.
4. Allow for Additional Time If Needed: If your loaf hasn’t reached the right temperature, put it back in the oven and check again in 5-10 minutes. Be careful not to check too often, as opening the oven repeatedly can release valuable heat and slow down baking.

Experimenting with these temperature ranges can help you customize the texture and crumb of your sourdough for the results you like best.

Here’s a link to the thermometer I use: https://amzn.to/3NKqe81

Visual and Tactile Cues to Back Up the Thermometer

While a thermometer is the most reliable way to check doneness, there are other cues that can help you assess your bread:

• Tap the Bottom: If you don’t have a thermometer handy, take the loaf out of the oven and gently tap the bottom. A fully baked loaf will sound hollow, while an underbaked one will sound dull and solid.
• Color of the Crust: A well-baked sourdough should have a deep, golden-brown crust. If it’s still pale, it’s likely underbaked.
• Loaf Shape: Fully baked sourdough often pulls slightly away from the parchment or baking surface as it contracts. If your loaf still looks slack or hasn’t risen well, it may need a bit more time.

Using these visual and tactile cues alongside your thermometer readings can give you a fuller picture of your loaf’s readiness.

Benefits of Using a Thermometer

If you’re on the fence about using a thermometer, here are a few key benefits to consider:

• Consistency: A thermometer helps you achieve the same results every time, even as you experiment with different recipes or hydration levels.
• Confidence: No more guessing! You can feel assured that your bread is baked perfectly inside and out.
• Reduced Risk of Underbaking: Especially useful for new bakers, a thermometer helps avoid the disappointment of cutting into a loaf only to find an underbaked interior.

Sourdough baking involves a learning curve, and a thermometer can be one of your most valuable tools for success. By checking the internal temperature, you’re taking the guesswork out of knowing when your loaf is done, ensuring each bake is as satisfying as the last. So next time you bake, grab your thermometer and enjoy the peace of mind that comes with knowing your sourdough is baked to perfection. Happy baking!