Bread Baking Time Calculator
Calculate baking time and temperature for any bread type and loaf size.
Covers white, wheat, and sourdough.
Bread baking time varies significantly based on the type of bread, loaf size, oven temperature, and whether you use a Dutch oven or baking sheet.
Standard baking times by bread type:
- White sandwich bread — 350°F (177°C) for 25–30 minutes
- Whole wheat bread — 375°F (191°C) for 30–35 minutes
- Sourdough boule — 450°F (232°C) for 25 minutes covered + 15 minutes uncovered
- Baguette — 450°F (232°C) for 20–25 minutes
- Focaccia — 425°F (218°C) for 20–25 minutes
- Brioche — 350°F (177°C) for 30–35 minutes
- Rye bread — 375°F (191°C) for 35–45 minutes
- Ciabatta — 425°F (218°C) for 20–25 minutes
Loaf size matters: A standard 9x5 inch (23x13 cm) loaf pan takes the standard time. A smaller 8x4 inch pan bakes 5 minutes less. Free-form loaves (no pan) bake slightly faster because heat reaches all sides.
The internal temperature test: Bread is done when the internal temperature reaches 190–210°F (88–99°C). Use an instant-read thermometer inserted into the center. This is far more reliable than the “tap the bottom” method.
- Lean breads (no fat/sugar): 200–210°F (93–99°C)
- Enriched breads (butter, eggs, sugar): 190–200°F (88–93°C)
Dutch oven advantage: Baking bread in a preheated Dutch oven traps steam, which creates a crispy crust and better oven spring. Preheat the Dutch oven for 30 minutes at 450°F before placing the dough inside.
Altitude adjustment: Above 3,500 feet (1,067 m), increase oven temperature by 15–25°F and decrease baking time by 5–8 minutes. The lower air pressure causes bread to rise faster and set sooner.
Tip: Always cool bread on a wire rack for at least 20 minutes before slicing. Cutting too early releases steam and makes the interior gummy. Sourdough benefits from 1–2 hours of cooling.