What should the internal temperature of baked bread reach for safety and quality?

The internal temperature of baked bread should reach between 199°F and 204°F for optimal safety and quality. This temperature range ensures that the bread has fully baked through, allowing for a desirable texture and flavor while also killing any harmful bacteria or pathogens that could be present.

When bread reaches this temperature range, it indicates that the starches have gelatinized properly, and the gluten structure has set effectively, contributing to the rise and overall integrity of the loaf. Additionally, achieving this temperature helps in the development of crust color and flavor, making the final product more appealing.

While the lower temperature range may produce a loaf, it might not deliver the same quality in terms of taste, texture, and safety. For example, bread that only reaches temperatures around 175°F to 180°F might be undercooked, affecting both its shelf life and potential for spoilage.