What temperature should bread be baked to?

• A. 180 degrees
• B. 200 degrees
• C. 210 degrees
• D. 190 degrees

Answer: (D)

When you’re baking bread, the signal of doneness comes from inside the loaf, not the oven knob. The center should reach about 190°F (88°C) for a classic loaf. Reaching this temperature means the crumb has set, starches have gelatinized, and moisture is balanced, giving a loaf that slices nicely and holds its shape. If the center is around 180°F, the loaf can be underdone and gummy in the middle. If it reaches 200°F or higher, the bread tends to be drier with a firmer crumb. Use a digital thermometer and insert it into the center of the loaf toward the end of baking to check for about 190°F. This internal-temperature target works well for many standard breads, making 190 degrees the best choice among the options.