Q&A
Sourdough bread
Q: How can I tell when my sourdough bread is baked?
A: Often it will be recommended to test the internal temperature of your bread to gauge if it is baked or not. The problem with this method, other than that you need an instant-read thermometer, is that it actually can be quite inaccurate. The reason for this is that different breads contain different amounts of moisture and this will affect the temperature at which the dough will be baked through.
But there are a few, more low-fi cues that you can use instead. To start with, your loaf should be nicely coloured, well risen and starting to smell toasty. But to really make sure it is ready, remove it from the oven and quickly tap it with your knuckle both on the top and the base – it should sound hollow and similar on both the top and the base. The other thing is that it should feel quite light for the size it is which is an indication that the air in the dough has been trapped and held onto and that a lot of the moisture has evaporated. If not just return it to the oven for another 5 minutes and then test again.
