Dear Bakers, especially Judith Fertig,
I have listed in my Daily Bread Recipe:
http://www.upword.com/bread/daily.html
that I bake my bread until it has an internal temperature of 200 deg F.
This has never failed me. I do read that some breads are done at
different temperatures, but the range is usually within +/- 5 to 10
degrees F of 200 degrees, so my advice is shoot for the 200 and don't
worry about it. Pay attention also to the color of your crust and the
good old hollow sound when tapped.
Keep Baking Bread!
Ruth