How to Use a Thermometer When Baking Bread

Sneak Preview: Take the mystery out of bread baking with a digital thermometer. From mixing and proofing to oven baking, learn how temperature checks can improve texture, flavor, and consistency—whether you use a bread machine or bake by hand.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

A digital thermometer takes the mystery out of bread baking. It helps you keep yeast in its comfort zone and confirms when a loaf is baked through. Once you start checking temperatures, you’ll bake with more confidence—and fewer surprises.

Why Temperatures Matter?

Grandma didn’t need a thermometer because she had years of practice—and she adjusted by feel when her kitchen ran hot in summer or cold in winter. Most of us bake in temperature-controlled homes, which makes it easy to forget how much warmth (or lack of it) affects bread. Yeast does its best work between 75–78°F (24–26°C), and dough proofs best in that same range. Too cool, and your loaf rises sluggishly; too warm, and it races ahead, forfeiting flavor and structure.

When it comes to baking, internal temperature is your truth teller.

• Lean breads—made with just flour, water, yeast, and salt—are fully baked at 200–210°F (93–98°C).
• Enriched breads—those with milk, butter, or eggs—are ready at 190–195°F (88–91°C).

Slip a quick-read thermometer into the center of your loaf, and you’ll know instantly whether it’s underdone or ready to cool. No more tapping, guessing, or cutting into hot bread just to find out.

How to Use a Thermometer While Making Bread

Yeast can’t handle extremes. Anything above 130–140°F (55–60°C) will kill it, and cold ingredients slow it down.

Bread Machine (Mix and Bake): Cold ingredients can throw off the machine’s built-in preheat and delay cycles. Let milk or butter sit out a few minutes before starting.

Bread Machine (Mix and Knead Only): No need to preheat anything unless it’s frozen—the paddles and friction will warm the dough naturally.

In my kitchen, dough from the DOUGH cycle usually finishes around 80–90°F (27–32°C)—a bit warm but normal. For better flavor, start with cool ingredients or chill the bread pan first to land closer to 75–78°F (24–26°C).

When proofing, that same range works well. Too slow? Find a warmer spot. Too fast? Move to a cooler one or refrigerate briefly. A thermometer just helps you see what the dough’s already telling you.

How to Check Bread for Doneness in the Oven

Looks can fool you—especially with dark crusts. Tapping the bottom for a “hollow sound” is unreliable, particularly for newer bakers. A quick-read digital thermometer (paid link) works best, but an oven-safe probe with an alarm (paid link) is handy if you want to monitor baking without opening the door.

Insert it into the center of the loaf, avoiding the pan or filling. If it reads low, bake a few minutes longer and check again.

Once it hits the right temperature, remove the bread and cool on a rack. The crumb will finish setting as it cools.

Final Thoughts

A thermometer won’t make you a better baker overnight, but it shortens the learning curve. It shows you what’s really happening inside your bread machine and oven—no guessing, no surprises. Once you start using one, you’ll notice patterns: how summer dough runs warm, how winter dough drags its feet, how a loaf that looks done might still need five more minutes.

Keep your thermometer close to the bread machine. It’s a small tool that helps every loaf tell its story.

Disclosure: “My posts are never sponsored or paid for. I don’t accept gifts or review unpurchased items. Links may earn me a small commission at no added cost to you.”