For baking, is there a common "done" temperature across different kinds of breads?

I'm pretty new to baking, and it seems like the toothpick test is pretty subjective. I'm wondering, can I use my Thermapen instead?

At a fundamental level, are all breads "done" at a certain temperature, or are sweetbreads done baking at one temperature, yeast breads at another, etc? Is it common enough among recipes to have a chart, like for beef/chicken/pork/etc?

Or is it totally all over the map based on the recipe?

baking

Best Answer

It depends on how "heavy" your bread is. White bread is done at around 202 - 205 degrees Fahrenheit. Darker bread, 208 - 212. And definitely use the Thermapen if you have one. There is no point in guessing if you don't have to.

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What is the best temperature for baking bread?

The ideal oven temperatures for baking bread ranges anywhere between 350 and 475\xb0F (180 and 246\xb0C), optimizing both caramelization and the Maillard reaction (which we'll get into) providing the perfect color and texture in the final product.

What is the most common baking temperature?

Ever wonder why most recipes tell you to bake at 350\xb0? We have the answer. \u201cPreheat oven to 350\xb0 F.\u201d This is the first line of the majority of baking recipes in print. Be it for cookies, cakes or casseroles, the oven temperature rarely changes.

Why are different temperatures used in bread making?

a) Yeast Proofing Add a tablespoon of yeast and increase the temperature to 110-130 degrees Fahrenheit. Using a higher temperature, e.g., 150 degrees Fahrenheit destroys the yeast before it proofs and temperature less than 105 degrees F causes the yeast to proof unevenly, which affects the final flavor of the bread.

How does temperature affect bread baking?

Breads: High temperatures (>425\xbaF) are really important in bread baking because higher temperatures lead to a better, faster rise before the gluten in the bread (and also the crust) has a chance to set.

Identifying Proofing Levels in Dough | Baking Techniques

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