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

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

After practice you'll soon be able to tell just by looking at your loaf whether it's baked or not. The crust of the bread should be firm to the touch, dry and a golden brown colour. If the crust is pale, pop it in the oven for a few more minutes.

After practice you'll soon be able to tell just by looking at your loaf whether it's baked or not. The crust of the bread should be firm to the touch, dry and a golden brown colour. If the crust is pale, pop it in the oven for a few more minutes.

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.

The idea behind this test is you can insert a toothpick or paring knife into the center of the cake to see if the crumb has set. If the tester comes out clean, it's done. If it comes out gummy or with crumbs clinging to it, the cake needs more time in the oven.

But that's exactly what can happen if you underbake your bread — resulting in a gummy, dense crumb — or overbake it, causing it to harden and dry out.

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.

Fixing Undercooked Bread

It is pretty simple to salvage an undercooked bread and create a decent loaf. Heat the oven to 350 F, return the bread to the oven, and bake for another 10 to 20 minutes. This will work even if the loaf has cooled, which is similar to par-baking bread.

What bakers call the “poke test” is the best way to tell if dough is ready to bake after its second rise. Lightly flour your finger and poke the dough down about 1". If the indent stays, it's ready to bake. If it pops back out, give it a bit more time.

Not every bread should look wet on the inside, but a quality bread will have a slightly glossy finish on the inside. In addition, it will spring back when you press your finger into it. If a bread bakery claims to make a good flavored bread, you should be able to smell that flavor before you even bite into a piece.

What are 3 things you can do to check if something is done baking? ›

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.

When testing to see if cakes are done, toothpicks are the go-to tool. For the classic cake toothpick test, you simply insert a wooden toothpick near the center of the cake. If the toothpick comes out clean, the cake is done. Yes, the baking toothpick test is really that easy.

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.

If you load your loaf into a hot, dry oven the crust will very quickly dry and harden. Once it has hardened it won't be able to expand. With steam in the oven for the first 10-15 minutes of the bake the crust of the loaf will stay moist and the loaf will be able to expand.

If you're ever in doubt, it's better to cook the loaf a little longer than to undercook it.

The Poke Test – Give that ball of dough a firm poke with your finger. If the indentation fills back quickly, you're good to go. If it stays looking like a deep dimple, continue kneading.

If the bread is kept in its baking pan, it will become soggy and look and taste doughy. If the bread has not finished baking by the maximum time indicated in the recipe, the oven thermostat may be off. Oven thermostats can vary over time, requiring adjustments by the baker or calibration by a professional.

Shape dough into 2 loaves and place into the prepared pans; let rise until doubled, about 1 hour. Preheat the oven to 400 degrees F (200 degrees C). Bake loaves in the preheated oven until the tops are golden and loaves sound hollow when tapped on the bottom, about 35 minutes.

As a general rule, most artisanal bread recipes suggest baking at 400-450°F (200-230°C) for 20-45 minutes. If you're making classic white or wheat bread in a 1-pound (450g) loaf, it usually takes about 25-30 minutes at 400°F (200°C).