Great question, JoAnn! If your oven is plenty hot and you've added enough steam, this isn't likely to happen, although under-fermented or over-fermented loaves can sometimes look pale. Also, if you happened to forget to add salt to your dough, this will result in a pale loaf. Internal baking temperature can be helpful when you're baking a new recipe and are uncertain what to look for as signs of doneness, but I would encourage you to experiment and rely more on crust color and the relative lightness (weight, not color) of the loaf as good indicators that your bread is sufficiently baked. 

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