When pulling bread from the oven, what is a crucial factor to check for readiness?

The crucial factor to check for bread readiness when pulling it from the oven is the golden color. A well-baked loaf typically exhibits a uniform golden-brown crust, which indicates that the Maillard reaction has occurred, giving the bread its flavor and texture. This coloration also suggests that the interior of the bread has cooked properly, achieving that desirable balance of moisture and doneness.

While even distribution of heat, overall shape, and size of the loaf can play roles in the baking process, they are not definitive indicators of whether the bread is fully baked. The golden color is a visible cue that bakers use to assess readiness, ensuring that the bread has not only risen adequately but has also developed the characteristic crust that contributes to its overall appeal and taste.