Hi Charlie, while using the internal temperature as a gauge of doneness can be a helpful tool, I would encourage you to look for other signs that your bread is fully baked as well. The outside crust should be richly golden brown and firm, and the bottom should sound hollow when you tap on it (check out page 143 in the Baker's Companion for guidance when it comes to baking the perfect loaf). It sounds like in your case you needed to bake to a higher temperature, so for this recipe you might want to consider the option to tent the loaf with foil during the last 10-15 minutes of the bake. 

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