What temperature range indicates bread is done baking?

The temperature range of 190°F to 210°F signifies that bread is fully baked, as this is the point where the internal structure of the bread has set, creating a firm crumb. Once bread reaches this temperature, it has effectively gelatinized the starches and coagulated the proteins, resulting in the desired texture and flavor.

In terms of baking science, the ideal temperature is crucial for achieving characteristics such as a well-risen loaf with a nice crust. At temperatures below this range, the bread may still be gummy or undercooked, while temperatures above might lead to overbaking, resulting in a dry product.

This specific range is also critical for other types of bread, helping to ensure proper moisture retention and texture. Overall, understanding this temperature range is vital for bakers to produce consistently high-quality bread.