Does anyone check the internal temperature of their breads to make sure all the moisture has evaporated? I used to use this technique all the time but I forgot the temperature.
I bake until the internal temperature reads correctly. 205F for lean doughs, 190F for enriched.
Most breads I don't seem to have trouble telling whether the bread is done, but I do with ryes, or sometimes with new recipes, I look for between 195 and 205 F.
Always. 205-210 for white breads.