Internal bread temp for the 2nd (lid removed) bake?
I'm cooking a lot of sourdough bread and while I know that the bread is done when the internal temp hits around 210, I'm not so sure when the right time is to take the lid off for the 2nd portion of the bake. A generalized process might be to bake with lid on for 20 minutes at 450 and then 20 minutes with the lid off. But sometimes, I find that I'm baking longer with the lid on to get a less gummy texture makes for a better bread. Any thoughts on knowing when it's time to take off the lid? Internal bread temp? Other?