There are few things more disappointing than cutting into a loaf only to find it underbaked in the middle. Knowing when your bread is ready takes a little experience, but there are several reliable ways to check.

Look at the Crust

The first clue is visual. A properly baked loaf should have a firm, dry crust with an even golden brown colour. Pale bread usually needs more time in the oven.

The loaf should also feel light for its size. As moisture evaporates during baking, the bread becomes lighter and the crust hardens.

If the crust looks good but you are unsure, there are other checks you can use.

Tap the Bottom

This is one of the oldest and simplest methods.

Carefully remove the loaf from the oven using oven gloves. Turn it upside down and tap the base with your knuckles. If it sounds hollow, it is usually baked through. A dull, heavy sound suggests the centre may still be underdone.

If needed, return the loaf directly to the oven rack for a few extra minutes to finish baking.

Check the Internal Temperature

For complete certainty, use a kitchen thermometer. Insert it into the centre of the loaf without touching the tin.

Most bread is properly baked when the internal temperature reaches around 90°C to 95°C. At this point, the crumb structure has set and excess moisture has evaporated.

Trust Your Senses

Over time, you will begin to recognise the signs without needing tools. The smell of fully baked bread becomes deeper and richer towards the end of baking. The crust feels firm, and the loaf sounds hollow when tapped.

When in doubt, it is usually better to give the bread a few extra minutes rather than risk underbaking. Slightly darker crust is preferable to a doughy centre.

Once baked, allow your loaf to cool on a wire rack. Cutting too soon can make the crumb gummy, as the structure is still settling.

Mastering this final stage ensures that every loaf you bake is as good on the inside as it looks on the outside.