Sourdough Bake Time and Temperature Guide for Common Loaves

Bread baking has lots of variables, but bake time and temperature are two of the most important. Here's a quick reference for the bread types you're most likely to make.

The fundamental rule

Bread is done when:

• Internal temperature reaches the target for the type
• The crust is the desired color
• The bread sounds hollow when tapped

These three indicators are more reliable than any timer.

Internal temperature targets

By bread type:

• Lean dough country loaf: 207–210°F
• Sandwich loaf: 195–200°F
• Brioche or enriched dough: 195°F
• Bagels: 195–200°F
• Pretzels: 195°F
• Pizza: not measured (visual cues)

Use an instant-read thermometer. Insert into the side of the loaf, halfway in.

Country loaf (boule or batard)

A typical 1kg dough loaf in a Dutch oven:

• Preheat: 475°F for 45 minutes
• Cover, bake: 20 minutes
• Uncover, bake: 25–30 minutes
• Internal temp: 207–210°F
• Total time: 45–50 minutes

For darker crust: extend uncovered time to 30–35 minutes.

For a smaller loaf (700g): reduce uncovered time by 5 minutes.

Sandwich loaf in a pan

A standard 9×5 loaf pan:

• Preheat: 350°F for 20 minutes
• Bake: 35–40 minutes
• Internal temp: 195°F
• Total time: 35–40 minutes

For darker top: bake 5 more minutes uncovered, watch closely.

Brioche loaf

Enriched dough in a loaf pan:

• Preheat: 350°F for 20 minutes
• Bake: 35–45 minutes (depending on size)
• Internal temp: 195°F
• Cover with foil if browning too fast

The high butter content browns aggressively. Watch carefully.

Bagels

Boiled then baked:

• Preheat: 450°F (with optional steel/stone)
• Bake: 18–22 minutes
• Internal temp: 195°F
• Color: deep golden brown

For chewier bagels: bake on the higher end (22 minutes).

Soft pretzels

Dipped in alkaline solution:

• Preheat: 425°F
• Bake: 12–14 minutes
• Color: deep mahogany
• Flip halfway for even color

For pretzel bites: 10–12 minutes.

Pizza

Direct on a steel or stone:

• Preheat: 550°F (or oven max) for 60 minutes
• Bake: 5–8 minutes
• Visual cues: cornicione browned, cheese bubbling

For Roman style (in pan): 475°F for 15–20 minutes.

For deep dish: 425°F for 30–35 minutes.

Focaccia

In a sheet pan:

• Preheat: 425°F for 15 minutes
• Bake: 22–28 minutes
• Color: golden brown on top, edges crispy

For dimples: press hard before baking; oil generously.

Dinner rolls

In a baking dish:

• Preheat: 375°F
• Bake: 18–22 minutes
• Color: golden brown on top
• Internal temp: 195°F

For pull-apart rolls: pack tightly so they bake into each other.

Cinnamon rolls

In a 9×13 pan:

• Preheat: 350°F
• Bake: 25–30 minutes
• Color: golden brown, slightly underdone for softness
• Internal temp: 190°F (slightly under done is preferred)

Ciabatta

Direct on a steel:

• Preheat: 475°F for 45 minutes
• Bake: 25–30 minutes
• With steam for first 15 minutes
• Color: deep golden, hollow sound when tapped

Baguette

Direct on a steel:

• Preheat: 475°F for 45 minutes
• Bake: 22–25 minutes
• With steam for first 10–15 minutes
• Color: deep amber

Pita

Direct on a hot stone or steel:

• Preheat: 500°F
• Bake: 90 seconds (yes, that's all)
• Should puff dramatically

Tortillas

In a dry skillet on the stovetop:

• Heat: medium-high
• Cook: 30 seconds per side
• Color: light brown spots

Crackers

On a baking sheet:

• Preheat: 350°F
• Bake: 18–22 minutes
• Color: deep golden, fully crisp

For thinner crackers: shorter bake time.

Common mistakes

Trusting time over temperature — a clock can lie; a thermometer can't.

Setting wrong oven temp — most ovens lie. Use an oven thermometer.

Pulling too early — under-baked bread is gummy. Trust the temperature.

Pulling too late — bread continues cooking after coming out. Pull at the right temp.

Not preheating long enough — Dutch oven needs 45 min, stone needs 60+ min.

Opening the oven too early — releases steam and heat.

Adjusting for your oven

Every oven is slightly different:

• Hot ovens: reduce temp by 25°F
• Cool ovens: increase temp by 25°F
• Convection ovens: reduce temp by 25°F (or check manual)
• Old ovens: use an oven thermometer to verify actual temp

Spend 5 minutes calibrating your oven. Saves dozens of bakes from being off.

A diagnostic

If your bread is consistently too dark or too light, your oven is probably running hot or cold.

To test: bake a single slice of plain bread at 350°F for 20 minutes. If it's pale, your oven is cold. If burnt, hot. Adjust future bakes accordingly.

Adjusting for altitude

At higher elevations:

• Bread rises faster (lower air pressure)
• Reduce bulk fermentation slightly
• Reduce starter percentage by 2%
• Bake at higher temp for shorter time
• Use less water (evaporation is faster)

At very high altitudes (5000ft+), the changes are significant. Below 3000ft, minimal adjustment needed.

A bake-time cheat sheet

For quick reference:

• Country loaf: 475°F, 45 min total (Dutch oven)
• Sandwich loaf: 350°F, 35–40 min
• Bagels: 450°F, 18–22 min
• Pretzels: 425°F, 12–14 min
• Pizza: 550°F, 5–8 min (with steel)
• Focaccia: 425°F, 22–28 min
• Rolls: 375°F, 18–22 min
• Brioche: 350°F, 35–45 min

Print this and tape to the inside of a cabinet door.

A note on doneness

Bread is done when it's done — internal temp tells the truth.

Don't pull bread because:

• "It looks brown enough"
• "It's been the recipe time"
• "I'm tired of waiting"

Pull bread because the internal temperature is right. The visual cues are confirmation, not signal.

Cooling matters

After baking:

• Cool bread on a wire rack (allows air circulation)
• Cool 90 minutes minimum before cutting (continues cooking inside)
• Don't slice early (gummy crumb result)

Cooling is part of baking. Don't skip it.

A final note

Bake time and temperature are the most reliable predictors of a good loaf. Master them and your bread will be reliably good.

Most "I don't know what went wrong" bakes are actually "I didn't bake long enough" or "my oven was hotter than I thought."

A $10 oven thermometer + a $15 instant-read thermometer = the two best baking investments after a kitchen scale.

Get them. Use them. Trust them.

Your bread will improve dramatically.