A loaf is done when it has shrunk from the sides of the pan, has a hollow sound when thumped on the bottom, and feels firm all around. An instant-read thermometer can also be inserted into the center of a roll or loaf; if it reads above 195┬░F and the loaf passes the thump test, it can come out of the oven. If a loaf is not done, return it to the oven, in or out of the pan, for a few minutes until it is finished. When hearth bread looks done (hard, golden brown crust), it still needs more time for the center to evaporate moisture. Otherwise, the crust will soften as it cools and lose its crackle. Turn the oven off and let the loaves remain in the oven for 5 to 10 minutes. This cool-down technique helps retain the crust without overbaking or burning the bread. Hearth breads should have an internal temperature of 200┬░ to 210┬░F.
