Bread-Bakers v108.n020.1

Bread dough is full of water so it really can't get above the boiling 
point of water (212F) unless all the water has been baked out. (That 
would be bad.

So, you're shooting for a temperature above the point that the starch 
is cooked (gelatinized) and below the boiling point of water.

In practice that means that soft breads like brioche are done around 
185-195F and lean breads like a crusty rustic bread are done around 200-208F.

Allen
SHB
San Francisco

PS: I've always wondered if cakes can be checked for doneness the 
same way.... I suspect some bakers do.