How to Tell If Your Sourdough Bread Is Fully Baked
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One of the most common mistakes new sourdough bakers make is pulling their loaf from the oven too early.
The outside may look beautiful and golden brown, but the inside can still be gummy, dense, or undercooked. On the other hand, leaving a loaf in too long can dry out the crumb and make the crust overly hard.
Fortunately, there are several simple ways to know when your sourdough is perfectly baked.
Let's look at the methods professional bakers use.
1. Look for a Deep Golden Brown Crust
Color is your first clue.
A properly baked sourdough loaf should have:
- A rich golden brown to deep brown crust
- Well-developed ears and scoring
- No pale or doughy-looking areas
- A crust that feels firm when touched
Many beginners remove their loaf when it first turns light golden. In reality, sourdough benefits from a slightly darker bake.
A darker crust means more flavor, better caramelization, and a fully developed loaf.
2. The Bottom Tap Test
This is one of the oldest bread-baking tricks.
When your loaf is finished baking:
- Carefully remove it from the oven.
- Using oven mitts, turn the loaf upside down.
- Tap the center of the bottom crust with your knuckles.
What You Want to Hear
A fully baked loaf produces a hollow sound.
Think of the sound made when tapping on an empty wooden box.
What You Don't Want to Hear
If the sound is dull, heavy, or muffled, the loaf may still need additional baking time.
While the tap test is useful, it isn't always perfectly accurate, especially with high-hydration sourdough breads.
For the most reliable results, use a digital thermometer.
3. Check the Internal Temperature
The most accurate way to determine whether sourdough is fully baked is by measuring the internal temperature.
Simply insert an instant-read digital thermometer into the center of the loaf through the bottom.
Ideal Internal Temperature for Sourdough Bread
| Celsius | Fahrenheit |
|---|---|
| 96°C | 205°F |
| 97°C | 207°F |
| 98°C | 208°F |
| 99°C | 210°F |
Sweet Spot
Most artisan sourdough loaves are perfectly baked when the center reaches:
97°C–99°C (207°F–210°F)
At this temperature:
- The crumb is fully set
- Excess moisture has baked off
- The loaf slices cleanly
- You avoid a gummy interior
If your loaf is below 96°C (205°F), continue baking for a few more minutes and check again.
4. Feel the Weight
Experienced bakers often use weight as another indicator.
A fully baked loaf feels surprisingly light for its size because much of the moisture has evaporated during baking.
An underbaked loaf often feels heavier and denser than expected.
This method takes practice but becomes easier as you bake more loaves.
5. Listen While It Cools
Fresh sourdough often "sings" after baking.
As the crust cools and contracts, you may hear:
- Crackling
- Popping
- Tiny snapping sounds
These noises are a good sign that the crust has developed properly.
6. Let It Cool Completely
Even a perfectly baked loaf can seem gummy if sliced too soon.
After baking:
- Place the loaf on a cooling rack.
- Allow at least 2 hours of cooling.
- For larger loaves, wait 3–4 hours.
The crumb continues to set as the bread cools.
Cutting too early releases steam and can create a gummy texture that resembles underbaking.
Quick Sourdough Doneness Checklist
Before slicing, ask yourself:
✓ Deep golden brown crust
✓ Hollow sound when tapped on the bottom
✓ Internal temperature between 97°C–99°C (207°F–210°F)
✓ Feels relatively light for its size
✓ Allowed to cool completely
If you can check all five boxes, your sourdough is almost certainly fully baked.
Final Thoughts
While crust color and the tap test are helpful, nothing beats a digital thermometer for accuracy. If you're ever unsure whether your loaf is done, a quick temperature check can save hours of work and prevent a gummy loaf.
For most artisan sourdough breads, aim for an internal temperature of 97°C–99°C (207°F–210°F) and allow the loaf to cool fully before slicing.
Your future self—and your sandwiches—will thank you.
Ready to Bake Better Sourdough?
Many sourdough problems start long before the loaf goes into the oven. A strong, healthy starter makes fermentation more predictable and helps produce better rise, texture, and flavor.
Start with our bakery-tested dehydrated sourdough culture:
Squirrelly Girl Sourdough Starter
https://squirrellygirlstarter.com/products/squirrelly-girl-sourdough-starter