How to Tell If Bread Is Done Without Slicing It

One of the most common baking mistakes is cutting into a warm loaf just to see if it's done. Doing this deflates the bread, letting trapped steam escape and completely ruining its texture. The easiest way to check doneness without cutting into the loaf is the classic "tap test." Carefully pick up the loaf and tap the bottom with your fingers or knuckles. If it sounds hollow like a drum, the bread is baked through; if the sound is dull and heavy, it still needs more time in the oven. Crust color is another reliable visual cue. The exterior should boast a deep, even golden-brown hue all over, rather than being pale on top and overly dark on the bottom. If you have an instant-read kitchen thermometer, using it is the most foolproof method of all. Standard lean breads are fully baked when their internal temperature reaches about 200°F to 205°F (93°C to 96°C). Finally, after pulling your bread from the oven, always let it cool on a wire rack for at least 15 to 20 minutes before slicing. Cutting into a piping-hot loaf lets moisture rush out too quickly, turning the interior gummy and dense rather than soft and airy.