What is the typical internal temperature range for bread doneness?

• A. 160-170°F.
• B. 210-230°F.
• C. 190-210°F (88-99°C).
• D. 180-190°F.

Answer: (C)

Doneness for bread is best judged by the internal temperature. When a loaf is fully baked, the center typically reaches about 190–210°F (88–99°C). This range ensures the crumb has set and moisture has balanced out, giving a firm texture without being dry. If the temperature stays in the 160–170°F zone, the loaf is underdone and gummy in the middle. Readings in the 210–230°F range suggest the crust is well developed but the interior may have become dry or overly dense. An interior reading around 180–190°F is often underdone for many breads, especially larger or denser loaves. Using an instant-read thermometer inserted into the center gives the most reliable signal of doneness, and remember that exact temperatures can vary with loaf size and dough type.