The bread will be fully done at 190, with a softer crumb and then a softer crust as the bread cools. Many of us bake our artisan breads to 200 or higher to ensure that the crumb is fully set and more moisture baked out, leaving the final loaf with a firmer crust. Without a thermometer, you would rely on your senses of touch, smell and sight to best determine the doneness of the bread. The ultimate choice is yours, of course. Laurie@KAF

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