Mike, the safe answer is 200 deg F for lean breads, 205 deg F for
breads with food in them like brioche, cheese, or potato breads. At
some point it is a matter of personal preference as to the desired
texture of the crumb. At 195 degF the crumb of a lean bread will be
fully baked but the crumb will have a moist texture. Personally I
prefer baguettes at 195; once the baguettes are out of the oven the
thick crust that I get will gradually loose it crackle as it cools
and become pull-apart chewy as the moisture works its way back into
the crust. However a moist crumb can be mistakenly interpreted to be
under-baked. Baked to 200+ deg F a baguette will have a completely
dry crumb, which may be preferred by some. Breads with food in them
will maintain a moist interior even above 200 Deg F.
Get a handheld digital thermometer that will hold its reading. You
can insert it into the bread, keep your hands out of the oven for a
few seconds, and then push the hold button as you remove the
thermometer. After a few bakes of breads of different sizes and
shapes you will learn to read the internal temperature by the color
of the crust. But initially a thermometer is a big help in getting
the right balance between temperature and bake time for each type of loaf.
Werner