What temperature for baking bread?

Why bread baking temperature matters more than time

Bread baking is a two-phase process inside the oven:

1. Oven spring (first 10-15 min) — dough expands rapidly as trapped gas + steam expand from heat. High starting temperature creates dramatic rise.
2. Crust set + interior cook (remaining 20-40 min) — crust browns + sets at lower-controlled temperature. Interior cooks through.

Use the wrong starting temperature: limp loaf, flat shape, dense crumb.

Standard temperature targets by bread style

Why high temperature for artisan/sourdough?

Artisan loaves need dramatic oven spring + crust caramelization for the characteristic open crumb + crisp shell. Starting at 500°F (or higher with pizza stone/steel) lets dough expand fully before crust sets. Lower temperatures = denser crumb + flatter loaf.

Steam at start (the secret to crusty bread)

For artisan bread (sourdough, baguettes, ciabatta), add steam to the oven during the first 10 minutes:

• Method 1: pour 1 cup boiling water into a pan on the oven floor at the moment the bread enters
• Method 2: bake covered (Dutch oven) for first 25-30 min, uncover for final 15-20 min
• Method 3: spray water 3-5 times onto oven walls in first 5 min (works but messier)

Steam keeps the surface flexible during oven spring, allowing maximum rise. Without steam: artisan crust sets too fast = restricted spring + dense crumb.

Doneness by internal temperature (most reliable)

Use a probe thermometer: - White bread / sandwich loaves: 195°F (90°C) - Whole grain / rye / sourdough: 200°F (93°C) - Artisan / crusty / French: 205°F (96°C) - Brioche / enriched: 195°F (90°C) - Bagel / pretzel: 195-200°F

Visual cues less reliable: - Color: deep brown ≠ done (sometimes set surface masks interior) - Knock test: hollow sound = approximately done (within 5°F) - Time: rough estimate; oven variation introduces ±10% error

Common bread-temperature mistakes

• Forgetting to preheat: oven not at temp = bread expands wrong; first 5 min critical
• Opening oven door: temperature drops 50-100°F. Don't open until 15-20 min in (artisan) or 25 min (sandwich)
• Trusting time-only: oven inaccuracy + dough variation produces ±5 min variance
• No thermometer: internal-temp check is more reliable than visual + time
• Too low temp: 325°F sandwich loaf produces gummy interior + pale crust
• Too high temp: 500°F sandwich loaf burns crust before interior cooks

Convection vs conventional

Convection ovens: reduce setpoint by 25°F (or check oven menu). Convection moves heat actively → cooks faster + browns more.

Cross-reference: see /pages/what-temperature-for/baking-bread (existing) + /pages/how-long-does/sourdough-rise + /pages/how-long-does/yeast-bread-bulk-fermentation + /pages/what-ratio-of/sourdough-hydration.