Sourdough Bread Internal Temperature Guide
Choose a loaf style and flour composition, then enter the measured center temperature to see the relevant sourdough bread internal temperature range and an interpretation.
Result
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Result
— °F
- Reference range
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- Reading
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- Interpretation
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A single reading is a reference point, not a guarantee of doneness.
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How the sourdough bread internal temperature guide works
Sourdough bread internal temperature is most useful when measured at the centre of the loaf, avoiding large air pockets. Temperature is more reliable than colour or the hollow-tap test.
The guide compares your reading with the stored range for the flour composition you select. Lean sourdough loaves are done at roughly 205–210 °F (96–99 °C); enriched doughs containing egg, butter or milk are done lower, at roughly 190–195 °F (88–91 °C).
This is a reference window, not a promise of texture. A single thermometer reading does not account for every loaf or baking condition, so use it alongside your recipe and visual checks.
°C = (°F − 32) × 5/9 This tool plots a baking reading against published reference ranges. It is not a diagnosis or medical advice; a clinician decides medical questions.
Sourdough bread internal temperature FAQ
What temperature is sourdough bread done?
Lean sourdough loaves are done at roughly 205–210 °F (96–99 °C). Enriched doughs containing egg, butter or milk are done at roughly 190–195 °F (88–91 °C).
Where should I place the thermometer?
Measure at the centre of the loaf and avoid large air pockets.
Why does enriched dough have a lower range?
The stored reference range places enriched doughs containing egg, butter or milk lower than lean sourdough loaves.
Is internal temperature better than the hollow-tap test?
The source states that temperature is more reliable than colour or the hollow-tap test.
Does this tool guarantee that my loaf is done?
No. It compares one reading with a reference window; it does not guarantee the result for every loaf or baking condition.