What should the internal temp of properly baked bread be?  Is
there an optimal internal temperature that bread should have to
be neither underbaked nor overbaked?  I saw a bread recipe
recently which called for the use of a precision thermometer to
take the bread's temp, but I haven't seen any other recipe
suggesting this.   sort by: active | newest | oldest Burf3 years
ago 190 degrees to 200 degrees F. You really are good at this
game of finding esoteric information aren't you /  I asked my
wife on this one. :) Re-design Burf3 years ago Or 180-190 if you
like softer bread like I do. rickharris3 years ago I find 40
mins at 200 deg C works OK for me.