Hi Camille, most breads are fully baked when the internal temperature reads 190F, although some dense, moist breads may require a higher final temperature. For example, a dense rye bread might require baking to an internal temperature of 205F. We also recommend looking for other signs of doneness: rich brown crust that is firm to the touch, and a hollow sound when you tap the bottom of a crusty loaf. Be sure to let your bread cool completely before cutting into it, as the structure of the loaf isn't fully set until the loaf releases moisture during cooling. 

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