How to Tell if Bread Is Done Baking: 5 Ways | KitchenAid (2024)

FAQs

How to Tell if Bread Is Done Baking: 5 Ways | KitchenAid? ›

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°.

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°.

If you're checking on shaped dough for the second rise/proof, then it should also be about double in size. Feel: Bread dough that has successfully risen/proofed will spring back slowly when poked and leave an indent. If it snaps back too quickly, it needs more time.

The knock test basically refers to holding your sourdough with one hand (with an heavy duty oven mit on of course) and knocking on the base of the bread with the other. What you want to hear is a hollow sound when you tap it.

Gently insert the thermometer into the center of your loaf. For most bread recipes, you're looking for a temperature of at least 190° F. If you're making a bread recipe that is enriched with butter, eggs or milk, then aim for a temperature 200° F. There's a less scientific way to test your bread, too.

to tell when your bread is ready for the oven, gently poke the dough. underproof dough will spring back completely correctly, proof will spring back slowly and only halfway, and overproof dough won't spring back at all. after baking, the underproof dough will be dense and deformed.

Sandwich bread and pan loaves: “The color should be a rich golden brown and the top crust should feel firm. Don't be afraid to tilt the loaf out of the pan to be sure the sides and bottom are also nicely golden brown and sturdy.”

Gently press your finger into the dough on the top. If the dough springs back quickly, it's underproofed. If it springs back very slowly, it's properly proofed and ready to bake. Finally, if it never springs back, the dough is overproofed.

How long should you let bread cool before slicing? ›

First and foremost, it's always best to let fresh bread rest until it's cool and fully set before slicing. I know, fresh-from-the-oven is hard to resist, but your bread will not only taste better it will keep longer if you wait to cut it for at least an hour—I prefer two or more.

What happens if you don't punch down bread dough? Punching down dough leads to a more even rise, fewer air pockets, and a stronger gluten structure – so not punching down dough leads to the opposite.

Inserting a toothpick into the center of a baked good is a tried and true method to test for doneness. If the toothpick comes out clean, your bread is likely fully baked. It needs a bit more time if it comes out wet with dough or crumbs.

To test for doneness, insert a wooden pick into center of the loaf or coffeecake. If the pick comes out clean or with a few moist crumbs clinging to it, the quick bread is done.

A traditional pan bread with low hydration and no pre-ferment, like a classic sandwich loaf, will get really crumbly if you bake it too long.

Bake the bread for 20 to 25 minutes, until the crust is golden brown and a loaf sounds hollow to the touch when you tap it on the bottom. The interior temperature of the bread should register at least 190°F on a digital thermometer.

It's important to allow bread to cool all the way, or until it's just barely warm, to complete the cooking process before cutting. Rolls will take only about 20 minutes to cool. Bread baked in a loaf pan can take as long as 1 hour and a large free-form loaf can take as long as 1 1/2 hours to cool.