Jerry, the internal temperature of sourdough bread should reach just a smidge higher than the loaves shown here; usually 190-195°F is just about right for sourdough. Like baguettes, you should also use the look of the crust and aroma to help guide the bake time. While we made a point to emphasize yeast breads in this post, that was to separate it from things like quick breads and cakes, which require different internal temperatures. Happy baking! Kye@KAF

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