Bread-Bakers v098.n027.10

Hello, all!  I've enjoyed lurking for the past several months and learning a
lot about bread, the ABM and unique methods.  I seem to remember someone
posting a way to check for the doneness of bread by inserting an instant-read
thermometer into the loaf.  However, I can't find that post on the info I've
saved.  Does anyone know the internal temperature of a "done" loaf of bread
and could share that information?  Thanks.  Judith Fertig.