Can I Bake Bread at 180 Degrees? Understanding Temperature and Baking Time Adjustments

Baking bread at 180 degrees Celsius? Sure, you can do it, but it really depends on the kind of bread you’re after. This temperature leans toward a slower bake, which can coax out deeper flavors and help form a solid crust—without torching the outside.

For most breads, 180 degrees Celsius works if you’re willing to let it go long enough to cook all the way through.

If you stick with this temperature, be prepared: it’ll probably take longer than you’re used to if you usually bake hotter. Grab an instant-read thermometer to check doneness—shoot for an internal temp of roughly 90–99°C (190–210°F).

Slower baking at 180 degrees can help keep the crust from getting too dark, especially if you’re working with enriched doughs or hefty loaves.

Your oven’s quirks matter here, too. If you know how it holds heat, you’ll have an easier time tweaking the bake for the best loaf.

Some bakers like 180 degrees because it gives them more control and helps dodge that dreaded burnt crust. Curious about other temps? Take a look at this guide on how to bake bread.

Baking Bread at 180 Degrees: What to Expect

When you bake bread at 180 degrees Celsius, you’ll need to adjust your timing and pay attention to texture. This moderate heat usually means a softer crust and a longer bake.

Certain breads seem to like this approach. You get a bit more say in how the crumb and crust turn out.

How Temperature Affects Bread Texture

At 180 degrees, bread bakes slower than at higher temps. The crust forms gently, so you end up with a thinner, softer shell instead of something super crunchy.

The inside stays moist and pretty even. This slow approach prevents the loaf from drying out too fast and helps keep the edges from burning.

If you’re working with a wetter dough, the lower heat can help it bake through more evenly. But if you’re after a shatteringly crisp crust, 180 degrees might leave you wanting more.

Expected Baking Times at 180 Degrees

Baking at 180 degrees Celsius takes longer—think 30 to 50 minutes, depending on your loaf’s size and recipe.

Start peeking in after about 20 minutes to check for browning and to take the bread’s temperature. Aim for a center temp of 94°C to 98°C (201°F to 208°F); that’s when you know the bread’s ready.

If the crust’s lagging behind, you could finish it off at a higher temp or use the broiler for a minute or two.

Types of Bread Best Suited for 180 Degrees

Breads with softer crusts and a moist crumb—like sandwich loaves, brioche, or anything with butter and eggs—tend to do best at 180 degrees.

Dense breads with lots of moisture also benefit from a slower, gentler bake. They get done inside without burning the outside.

I wouldn’t use this temp for rustic sourdough or crusty artisan loaves. Those need a hot start to get that signature thick, crackly crust.

Adjust your time and temperature to fit your recipe and setup. If you keep the temp steady, you’ll get more even results.

If you want to dig deeper, check out how to bake bread and baking temperatures and times.

Expert Tips for Successful Baking at Lower Temperatures

Baking bread at 180 degrees Fahrenheit? You’ll need to pay attention to your dough’s water content, watch for uneven oven heat, and check for doneness without letting it dry out.

These steps really help the loaf bake through and stay moist.

Adjusting Dough Hydration

Lower oven temps mean a slower bake. To keep the loaf from drying out, bump your dough’s hydration up a bit.

Try adding about 5% more water than usual—just enough to keep the inside soft during the longer bake.

A slightly wetter dough also helps the yeast do its thing early on, so you still get a nice rise, even if the oven’s taking its sweet time. Don’t go overboard, though. You want the dough workable, not a sticky mess.

If your recipe calls for 300 grams of water, try 315 grams. That small tweak can make a difference when you’re baking low and slow at 180°F.

Managing Oven Hotspots

Most ovens have their quirks—hot spots, cool corners, you name it. When you bake at lower temps, those differences show up more.

Rotate your bread halfway through so it bakes evenly. An oven thermometer is handy for spotting temperature differences.

If you notice some areas run hotter or colder, move your bread around to dodge burnt or underbaked spots.

A baking stone or heavy pan on the oven floor can help, too. It evens out the heat and gives you a more predictable bake.

Monitoring Doneness Without Overbaking

Baking bread at lower temperatures takes patience. You really can’t just go by the clock.

Grab an instant-read thermometer—it’s your best friend here. For most lean breads, shoot for an internal temp of about 190°F.

Enriched breads usually finish up somewhere between 180°F and 190°F. Keep an eye on that.

The crust color can be sneaky. At 180°F, it’ll look paler than you might expect, so don’t just wait for a golden top.

If your bake time drags on longer than you thought, check the temp sooner rather than later. Once your loaf hits the right number, get it out before it dries up.