If a homemade loaf of bread is taken out of the oven too early or too late, the whole loaf can be ruined. With a few simple tricks, you can tell if the bread is done baking before you take it out of the oven.

 

Before baking, always preheat the oven so that the bread can bake at an even temperature. As not every oven heats in the same way, the actual baking time may differ from the recommended time in the recipe. The time is intended as a guideline. When the baking time has elapsed, check the bread first to see if it needs more time.

The colour of the bread crust tells you a lot about whether the bread is done, provided it has been baked at the recommended temperature, and not too hot or too weak. White breads have a golden brown crust evenly distributed throughout the bread. Darker breads should be a deep brown colour.

 

The sides and bottom of the bread can be lightly tapped with the fingers to test the consistency of the bread inside. A ready-baked bread makes a slightly hollow sound and feels firm. A bread that is still moist sounds less hollow and gives way.

 

A fully baked loaf should come out of the tin very easily.

 

The aroma of the freshly baked bread is also a good indicator of whether the bread is ready or at least almost ready, because bread that is not yet ready smells of yeast.

 

Use a knife to make a puncture in the thickest part of the bread. The knife should come out dry. If there are traces of moist dough on it, the bread must bake longer. You can also use a baking thermometer to determine the temperature in the middle of the bread. The thermometer is inserted deeply and the temperature of the finished bread should be between 190 and 200 degrees. The thermometer should then be pulled out again and not stuck in the bread while it is baking.

 

To be on the safe side, test the bread about 10 minutes before the end of the recommended baking time and every 5 minutes thereafter so that it does not accidentally burn.